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.