Post by Loupy on Apr 17, 2016 12:58:28 GMT -7
SWEET POTATO NOODLE PAD THAI
From: Davida Kugelmass @ www.thehealthymaven.com/
Swap the rice noodles for sweet potato in this healthy Sweet Potato Noodle Pad Thai. This tangy and spicy Thai recipe makes an easy 30-minute, one-pot meal for weekday dinners!
Cook Time: 30 min
Total time: 30 min
Serves: 2-4 (depending on size)
Ingredients
For the Sauce:
2 1/2 tbsp sweet chili sauce (use more if you like extra spicy)
2 1/2 tbsp coconut aminos (or tamari or soy sauce)
1/4 cup fish sauce (or use tamari or soy sauce, if vegan)
zest and juice from 1 lime
1 tbsp tamarind paste*
1/4 cup hot water
1 tbsp coconut palm sugar (or brown sugar)
For the Noodles:
2 tbsp coconut oil
4 garlic cloves, minced
1 medium yellow onion, diced
2 red bell peppers, chopped
2 large sweet potatoes, spiralized on second largest setting
For Topping:
1/4 cup cilantro, chopped
2 tbsp peanuts
3 green onions, sliced
crushed red pepper flakes
Optional:
If you aren't vegan, stir in some cooked chicken, shrimp or add an egg in the last minute of cooking.
Instructions
For the Sauce:
Mix together tamarind paste and hot water until paste has dissolved in water.
Combine with all other sauce ingredients and then set aside.
For the Noodles:
Add coconut oil to a large skillet over medium heat.
Add in onions and sauté until translucent (about 3-5 mins).
Add in garlic and cook for 1 more minute.
Add in bell peppers and cook for 5 more minutes.
Add in sweet potato noodles and cook for one minute before covering skillet and letting steam for 2 minutes.
Continue cooking until sweet potato noodles are cooked to desired texture.
Add in sauce and stir until well combined.
Plate and top with desired toppings.
Notes
*I know this is a weird ingredient but it is essential for pad thai. You can find it in most Asian grocery stores or order online.
P.S. I spiralize my sweet potatoes using The Inspiralizer!
From: Davida Kugelmass @ www.thehealthymaven.com/
Swap the rice noodles for sweet potato in this healthy Sweet Potato Noodle Pad Thai. This tangy and spicy Thai recipe makes an easy 30-minute, one-pot meal for weekday dinners!
Cook Time: 30 min
Total time: 30 min
Serves: 2-4 (depending on size)
Ingredients
For the Sauce:
2 1/2 tbsp sweet chili sauce (use more if you like extra spicy)
2 1/2 tbsp coconut aminos (or tamari or soy sauce)
1/4 cup fish sauce (or use tamari or soy sauce, if vegan)
zest and juice from 1 lime
1 tbsp tamarind paste*
1/4 cup hot water
1 tbsp coconut palm sugar (or brown sugar)
For the Noodles:
2 tbsp coconut oil
4 garlic cloves, minced
1 medium yellow onion, diced
2 red bell peppers, chopped
2 large sweet potatoes, spiralized on second largest setting
For Topping:
1/4 cup cilantro, chopped
2 tbsp peanuts
3 green onions, sliced
crushed red pepper flakes
Optional:
If you aren't vegan, stir in some cooked chicken, shrimp or add an egg in the last minute of cooking.
Instructions
For the Sauce:
Mix together tamarind paste and hot water until paste has dissolved in water.
Combine with all other sauce ingredients and then set aside.
For the Noodles:
Add coconut oil to a large skillet over medium heat.
Add in onions and sauté until translucent (about 3-5 mins).
Add in garlic and cook for 1 more minute.
Add in bell peppers and cook for 5 more minutes.
Add in sweet potato noodles and cook for one minute before covering skillet and letting steam for 2 minutes.
Continue cooking until sweet potato noodles are cooked to desired texture.
Add in sauce and stir until well combined.
Plate and top with desired toppings.
Notes
*I know this is a weird ingredient but it is essential for pad thai. You can find it in most Asian grocery stores or order online.
P.S. I spiralize my sweet potatoes using The Inspiralizer!
