Dinner, Meatless Monday
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Meatless Monday: Sweet Potato Pad Thai

It is still early in the New Year, where everyone is trying to eat and be healthy, so today I am taking a classic recipe that isn’t so healthy and turning it into a healthier version.  Swap that for this!  Instead of a classic pad thai with noodles, I am cooking up a pad thai using sweet potato noodles.  You could also substitute spaghetti squash noodles, which hold up well to the sauce.  With this recipe, you won’t miss the noodles, be more than satisfied, and think twice before making this recipe without the sweet potato noodles.  

For the Sauce:

2 tbsp peanut butter

2 tbsp Sriracha sauce

2 tbsp almond milk

1 tsp toasted sesame oil

½ tsp apple cider vinegar

½ tbsp maple syrup

½ tsp turmeric

For the “Pasta”:

2 medium sweet potatoes, peeled and spiralized (or store-bought sweet potato ribbons / noodles)

1 cup shredded carrots

½ red bell pepper, sliced thin

⅓ cup edamame

⅓ cup corn

(I used a frozen pepper, edamame, corn succotash) 

½ small onion, sliced thin

¼ cup vegetable broth

¼ cup dry roasted unsalted peanuts

Peanuts and sliced green onion for garnish

salt and pepper, as desired

Sweet Potato Pad Thai Ingredients

Sweet Potato Pad Thai Ingredients

Toss spiralized sweet potatoes and carrots in large pan, add vegetable broth and season with salt and pepper

Cook over medium heat for 2-3 minutes

Add red bell pepper and onions to pan and cook additional 5-7 minutes or until veggies are tender, similar to the texture of cooked pasta

Add edamame to pan, stir to combine and cook 1 more minute then remove from heat

Starting to cook!

Starting to cook!

Meanwhile, add all items for sauce to bowl and whisk until smooth and creamy

Pour Sriracha mixture over cooked veggies and toss to coat evenly

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Divide pad Thai between two bowls, top with peanuts, then serve!

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Sweet Potato Pad Thai
Serves 2
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
663 calories
81 g
0 g
32 g
26 g
4 g
581 g
876 g
25 g
0 g
22 g
Nutrition Facts
Serving Size
581g
Servings
2
Amount Per Serving
Calories 663
Calories from Fat 265
% Daily Value *
Total Fat 32g
49%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 13g
Cholesterol 0mg
0%
Sodium 876mg
36%
Total Carbohydrates 81g
27%
Dietary Fiber 18g
70%
Sugars 25g
Protein 26g
Vitamin A
587%
Vitamin C
137%
Calcium
21%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Sauce
  1. 2 tbsp peanut butter
  2. 2 tbsp Sriracha sauce
  3. 2 tbsp almond milk
  4. 1 tsp toasted sesame oil
  5. ½ tsp apple cider vinegar
  6. ½ tbsp maple syrup
  7. ½ tsp turmeric
For the "Pasta"
  1. 2 medium sweet potatoes, peeled and spiralized (or store-bought sweet potato ribbons / noodles)
  2. 1 cup shredded carrots
  3. ½ red bell pepper, sliced thin
  4. ⅓ cup edamame
  5. ⅓ cup corn
  6. (I used a frozen pepper, edamame, corn succotash)
  7. ½ small onion, sliced thin
  8. ¼ cup vegetable broth
  9. ¼ cup dry roasted unsalted peanuts
  10. Peanuts
  11. Sliced green onion for garnish
  12. Salt and pepper, as desired
Instructions
  1. Toss spiralized sweet potatoes and carrots in large pan, add vegetable broth and season with salt and pepper
  2. Cook over medium heat for 2-3 minutes
  3. Add red bell pepper and onions to pan and cook additional 5-7 minutes or until veggies are tender, similar to the texture of cooked pasta
  4. Add edamame to pan, stir to combine and cook 1 more minute then remove from heat
  5. Meanwhile, add all items for sauce to bowl and whisk until smooth and creamy
  6. Pour Sriracha mixture over cooked veggies and toss to coat evenly
  7. Divide pad Thai between two bowls, top with peanuts and green onion, then serve!
beta
calories
663
fat
32g
protein
26g
carbs
81g
more
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Stay hungry…

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