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 oilÂ
2 cloves garlic mincedÂ
2 eggs, wisked
1 1/2 tsp tamari or soy sauce
2 tbsp fresh lime juice (approx 1 med lime)Â
2 tbsp coconut sugarÂ
1 tsp fish sauceÂ
1/8 tsp red pepper flakesÂ
1 large sweet potato peeled and spiralledÂ
1/2 c fresh green peasÂ
3 green onions slicedÂ
1/4 cup fresh cilantro choppedÂ
1/4 c almonds rough choppedÂ
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