Shrimp Pad Thai Recipe Yields: 2 servings Ingredients 2 tablespoons kōme shōyu (rice-based shōyu) 1 tablespoon organic maple syrup 2 tablespoons rice vinegar 1 tablespoon hot chili sauce 7 ounce gluten-free pad thai noodles ½ organic onion, thinly sliced 2 cloves organic garlic, minced 6–8 shishito peppers, sliced 1 cup organic broccoli florets 8–10 shrimp, peeled and deveined 1 cup organic bean sprouts 1 organic lime, washed and cut into wedges Black pepper, to taste Garlic