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