Sweet Potato Pad Thai

Prep Time:

10 Minutes

Cook Time:

10 minutes

Serves:

2

Level:

Beginner

About the Recipe

I developed this recipe for Sweet Potato Pad Thai when I was completing a certificate of Culinary Nutrition. The goal was to develop a nutrient dense grain free recipe for a paleo meal plan. I am usually not a fan of vegetable noodles (I'm looking at you watery zucchini) but Sweet Potatoes really hold up. With just a few minutes of cooking they soften for a more noodle like texture and the natural sweetness in dishes like this are unbeatable.

Ingredients

  • 2 tbsp olive oil 

  • 2 cloves garlic minced 

  • 2 eggs, wisked

  • 1 1/2 tsp tamari or soy sauce

  • 2 tbsp fresh lime juice (approx 1 med lime) 

  • 2 tbsp coconut sugar 

  • 1 tsp fish sauce 

  • 1/8 tsp red pepper flakes 

  • 1 large sweet potato peeled and spiralled 

  • 1/2 c fresh green peas 

  • 3 green onions sliced 

  • 1/4 cup fresh cilantro chopped 

  • 1/4 c almonds rough chopped 

Preparation

Step 1


In a large skilled heat oil at ginger and garlic cook until fragrant, about 1 min. Into the pan add eggs and remove once cooked, set aside.



Step 2


Combine tamari or soy sauce, lime, coconut sugar, fish sauce, and red pepper set aside


Step 3


Add sweet potato noodles to the reserved pan and cook just until glossy about 6 min.


Step 4


Add peas, sauce and egg to the pan of noodles and cook for an additional minute.


Step 5


Sprinkle with onions, cilantro and almonds and serve warm