This is a guest post from Brynn at My Sweet Potato Life. She has many wonderful recipes, so do check her out!
This vegan & paleo dish has all the quintessential flavors of pad thai: lime, coconut aminos, sesame oil, peanut butter, et cetera. Let’s be honest, sometimes all you want to do is faceplant into a BIG bowl of noodles, am I right? I used my handy-dandy spiralizer (which, by the way, was a birthday present that I actually asked for #foodie) to make awesome sweet potato noodles! Sweet potatoes are the BEST way to make an epic recipe even more epic! As you can tell by my blog name, I’m a bit obsessed with sweet potatoes.
Note: I used homemade peanut butter in this recipe because I tolerate peanuts, but you can use sunflower seed butter to make it “perfect paleo!”
Prep time: 10-15 minutes
Cook time: 10-15 minutes
Total time: 20-30 minutes
for the sauce
1/2 cup smooth natural sunbutter or peanut butter, salted
juice from 1/2 lime
1 tablespoon sesame oil
1 tablespoon coconut aminos
2 teaspoons maple syrup
1 teaspoon rice vinegar
1/2 teaspoon fresh ginger, grated
1/8 teaspoon red chili powder
for the pad thai
1 teaspoon sesame oil
2 tablespoons olive or coconut oil
1 1/2 pounds sweet potatoes, spiralized on smallest setting
1 red bell pepper
1 small yellow or sweet onion
sea salt to taste
fresh red cabbage, cilantro, green onions, lime wedges, and chopped peanuts/cashews/sunflower seeds, to serve
meat or sliced scrambled eggs, to top (optional)
1. Heat the sesame oil and olive/coconut oil in a large nonstick pan over medium heat.
2. Add sweet potato, onion, and red bell pepper. Cover and cook until soft (10 to 15 minutes), stirring every so often.
3. While the vegetables are cooking, prepare the sauce by mixing all ingredients together until smooth.
4. Add the sauce to the vegetables and season to taste with salt. Stir until combined.
5. Serve noodles over a bed of cabbage with desired toppings.
My Sweet Potato Life