Sweet Potato Pad Thai

I love pad thai. It has been for years now one of my favorite meals to get when we order out. However, as much as I love eating out unfortunately, you just don't know whats going into your food including added processing, extra sugar and "bad" fats. As part of my program at the Academy of Culinary Nutrition my program buddy Jen developed this recipe for Sweet Potato Pad Thai, which is made with sweet potatoes instead of white rice noodles. A healthy swap adding more fiber and nutrients like potassium, magnesium and vitamin C. The sweet potato noodles are made quickly and easily with a vegetable spiralizer. They are relatively inexpensive and so easy to use. I have the Westmark Stainless Steel Tri-Blade Vegetable Spiral Slicer I have had it for 5 years now and have used it about once per week and it still works amazingly, with no additional sharpening or anything needed. "Noodles" can be made out of any vegetable and eaten raw or cooked. Its a must have for any healthy home chef.

Its simple to make and so delicious. Also this sauce would work great over rice or salad as well. This recipe is Paleo and can be made Vegan if eggs are removed.

Sweet Potato Pad Thai


2 tbsp olive oil

2 cloves of garlic, minced

1 inch knob of ginger, minced

2 large eggs

1 and 1/2 tbsp tamari

2 tbsp fresh lime juice (approx. 1 medium lime)

2 tbsp coconut sugar

1 tsp fish sauce

1/8 tsp red pepper flakes

1 large sweet potato, spiralized

1/2 cup fresh green peas

3 green onions, sliced

1/4 cup fresh cilantro, roughly chopped


  • 1/4 cup almonds, roughly chopped In a large skillet, heat olive oil over medium heat. Add the garlic and ginger, and cook for 1-2 minutes.

  • In a medium sized bowl, whisk the eggs together with a fork. Pour them into the skillet and cook just until they solidify, should still be moist.

  • Once cooked, remove eggs from skillet and set aside.

  • In a small bowl, stir together the tamari, lime juice, coconut sugar, fish sauce, and red pepper flakes.

  • Add the sweet potato noodles to the skillet, and cook until noodles begin to look glossy , approximately 8 minutes.

  • Add the green peas, and cook for an additional minute. Return eggs to the skillet, and pour in sauce. Toss to coat.

  • Sprinkle the green onions, cilantro, and almonds over the noodles. Toss lightly to combine. Serve warm.

©2018 Whole Health Kitchen by Jessica McQuoid RHN