INGREDIENTS
1/2 lb
Shrimp, wild caught
1/4 cup
Cilantro, fresh
2
Garlic cloves
2
Limes
1 cup
Mung bean sprouts
4 cups
Napa cabbage
1/2 cup
Peanuts, roasted
1
Red pepper flakes or thinly sliced hot peppers
1/4 cup
Scallions
2
Zucchini, medium
2
Pasture-raised eggs
3 tbsp
Fish sauce
1 tbsp
Tamarind paste
3 tbsp
Honey or other sweetener
1/2 tsp
Red pepper flakes
3 tbsp
Ghee or olive oil
2 tbsp
Rice vinegar