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.
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
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.
Combine tamari or soy sauce, lime, coconut sugar, fish sauce, and red pepper set aside
Add sweet potato noodles to the reserved pan and cook just until glossy about 6 min.
Add peas, sauce and egg to the pan of noodles and cook for an additional minute.
Sprinkle with onions, cilantro and almonds and serve warm