Sweet Potato Noodle Pad Thai
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings depending on size 1x
Ingredients
Scale
For the Sauce:
- 2 1/2 tbsp sweet chili sauce (use more if you like extra spicy)
- 2 1/2 tbsp coconut aminos (or tamari or soy sauce)
- 2 tbsp fish sauce (or use tamari or soy sauce, if vegan)
- zest and juice from 1 lime
- 1 tbsp tamarind paste*
- 1/4 cup hot water
- 1 tbsp coconut palm sugar (or brown sugar)
For the Noodles:
- 2 tbsp coconut oil
- 4 garlic cloves, minced
- 1 medium yellow onion, diced
- 2 red bell peppers, chopped
- 2 large sweet potatoes, spiralized on second largest setting
For Topping:
- 1/4 cup cilantro, chopped
- 2 tbsp peanuts
- 3 green onions, sliced
- crushed red pepper flakes
Optional:
- If you aren’t vegan, stir in some cooked chicken, shrimp or add an egg in the last minute of cooking.
Instructions
For the Sauce:
- Mix together tamarind paste and hot water until paste has dissolved in water.
- Combine with all other sauce ingredients and then set aside.
For the Noodles:
- Add coconut oil to a large skillet over medium heat.
- Add in onions and sauté until translucent (about 3-5 mins).
- Add in garlic and cook for 1 more minute.
- Add in bell peppers and cook for 5 more minutes.
- Add in sweet potato noodles and cook for one minute before covering skillet and letting steam for 2 minutes.
- Continue cooking until sweet potato noodles are cooked to desired texture.
- Add in sauce and stir until well combined.
- Plate and top with desired toppings.
*I know this is a weird ingredient but it is essential for pad thai. You can find it in most Asian grocery stores or order online.
Find it online: https://www.thehealthymaven.com/sweet-potato-noodle-pad-thai/