Thai Pescatarian Breakfast Noodle Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Thai · 25 min · Shellfish · pescatarian, dairy-free

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Ingredients

• 4 oz Rice noodles
• 1/2 lb Shrimp, peeled and deveined
• 1 medium Carrots, julienned
• 1 large Cucumber, sliced
• 1/4 cup Fresh mint leaves
• 1/4 cup Fresh cilantro
• 1 lime Lime, cut into wedges
• 1 tbsp Fish sauce
• 1/2 tbsp Soy sauce
• 1/2 tsp Honey or agave syrup
• 1 clove Garlic, minced
• 1/4 tsp Red chili flakes

Method (tap to check — screen stays awake)

1. Cook rice noodles according to package instructions, then drain and set aside.
2. In a large skillet, heat a teaspoon of oil over medium heat. Add minced garlic and red chili flakes; sauté for 30 seconds.
3. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
4. In a small bowl, mix fish sauce, soy sauce, and honey to create the dressing.
5. In a large bowl, combine cooked noodles, cooked shrimp, julienned carrots, and sliced cucumber.
6. Pour the dressing over the noodle mixture and toss gently to combine.
7. Divide into bowls and garnish with fresh mint, cilantro, and lime wedges.
8. Serve immediately for a fresh, flavorful breakfast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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