Sweet Potato Noodle Pad Thai



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

In this recipe:

  • 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.

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