Sweet Potato Pad Thai




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
    • 1 carrot, julienned
  • ½ red bell pepper, sliced thin
  • ½ small onion, sliced thin
  • ¼ cup vegetable broth
  • ¼ cup dry roasted unsalted peanuts
  • ⅓ cup organic edamame
  • 2 tbsp cilantro, chopped
  • hemp seeds for garnish
  • salt and pepper, as desiredFor the “Pasta”:


  1. Toss spiralized sweet potatoes and julienned 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 and peanuts 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 hemp seeds and cilantro, then serve!

Yield: 2 servings



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