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
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!
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
Divide pad Thai between two bowls, top with peanuts, then serve!
- 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
- 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
- Sliced green onion for garnish
- Salt and pepper, as desired
- 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
- 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
- Divide pad Thai between two bowls, top with peanuts and green onion, then serve!