I love pad Thai and am often disappointed by the lack of vegetables in the dish. This recipe interested me because they use sweet potato noodles. I do not have a spiralizer, instead I did a julienne cut on the sweet potatoes and the dish turned out well.
For the dressing:
3 tablespoons unsweetened and smooth peanut butter
3 tablespoons tamari or soy sauce
1 tablespoon maple syrup
1 teaspoon freshly grated ginger
2 garlic cloves, minced
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
3-4 table spoons vegetable stock
For the pad Thai:
1 tablespoon olive oil
1 red or yellow bell pepper, seeded and thinly sliced
2 medium size sweet potatoes, peeled and spiralized (or julienned)
1 medium zucchini, grated
3 tablespoons cilantro, chopped
- 1 tablespoon sesame seeds
- 1-2 stalks of green onion, white and green parts chopped
- 2 tablespoons lightly salted peanuts, coarsely chopped
Dressing: Combine all the ingredients for the dressing in a bowl, cover, and refrigerate until you are ready to use it.
1. Heat olive oil in a large skillet on medium heat. Add the sweet potato and cook, stirring frequently, 5-7 minutes.
2. Add the bell pepper and zucchini, cook stirring frequently, 6-7 minutes.
3. Pour the dressing over the “noodles” and stir, coating noodles with dressing. Cook additional 2-3 minutes.
4. Off the heat, stir in chopped cilantro.
Serve immediately, divide pad Thai in to 4 dishes and garnish accordingly.
- Adding protein of choice: Tofu, Tempeh, Chicken, shrimp…
I also tried adding steamed shrimp and it was really good!