Ingredients
For the sauce:
- 3 tablespoons unsweetened and smooth peanut butter
- ¼ cup coconut milk
- 3 tablespoons Bragg Organic Coconut Aminos
- 1 tablespoon sriracha
- 1 tablespoon coconut sugar or brown sugar
- 2 cloves of garlic, minced
- 1 teaspoon freshly grated ginger
- Juice and zest of 1 lime
For the Pad Thai:
- 2 tablespoons Bragg Organic Olive Oil
- 2 medium-size sweet potatoes, peeled and spiralized (about 5-6 cups of “noodles”)
- ¼ cup vegetable stock
- 1 red bell pepper, seeded and sliced thinly
- 2 eggs, lightly beaten
- ¼ cup (loosely packed) cilantro leaves
- 2 stalks of green onions, both white and green parts chopped
- 2 tablespoons roasted peanuts, chopped
- To make the dressing: Mix the sauce ingredients together in a bowl until smooth. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sweet potato noodles and cook for 2-3 minutes. Add vegetable stock and cook, stirring frequently, for another 5 minutes. When noodles are cooked, remove from the skillet and set aside.
- Add remaining tablespoon oil to the skillet and add the pepper. Cook, stirring frequently, about 5 minutes. Add the eggs and cook for another 2-3 minutes, breaking them up with a spatula as they cook.
- Add the noodles back to the pan. Pour the dressing over the noodles and stir to combine. Cook for another 2-3 minutes until warm.
- To serve, divide into 4 servings and garnish with cilantro, green onions and crushed peanuts.
