Name: Peanut Sweet Potato Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 large sweet potatoes, peeled and spiralized (or buy them pre-cut); 1 red bell pepper, julienned; 1 cup bean sprouts; 2 green onions, diced; 2 cloves garlic, minced; 1/4 cup cilantro, roughly chopped; 1/2 cup peanuts, roughly chopped, to serve; Lime wedges, to serve; 1/3 cup peanut butter, almond butter or cashew butter; 2 tablespoon tamari or soy sauce; 1 tablespoon fresh lime juice; 1 clove garlic, minced; 1-inch fresh ginger, grated; 1 tablespoon honey; 1 teaspoon sesame oil; 1/2 teaspoon chilli flakes (optional); 1/4 – 1/2 cup water

Peanut Sweet Potato Noodles

Author: Stephanie Kay

These peanut sweet potato noodles are a vegetarian and gluten-free pad Thai-inspired recipe.

Author: Stephanie Kay
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Mains
Method: Stovetop
Cuisine: Thai
Diet: Vegetarian

Ingredients

2 large sweet potatoes, peeled and spiralized (or buy them pre-cut)
1 red bell pepper, julienned
1 cup bean sprouts
2 green onions, diced
2 cloves garlic, minced
1/4 cup cilantro, roughly chopped
1/2 cup peanuts, roughly chopped, to serve
Lime wedges, to serve

Sauce:

1/3 cup peanut butter, almond butter or cashew butter
2 tablespoon tamari or soy sauce
1 tablespoon fresh lime juice
1 clove garlic, minced
1-inch fresh ginger, grated
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon chilli flakes (optional)
1/4 - 1/2 cup water

Instructions

Begin by preparing the sauce. In a bowl, whisk together sauce ingredients and set aside. (Depending on the consistency of your peanut butter, your sauce might be thick. It is best to start with 1/4 cup water and add more if needed during the cooking process when you add it to the sweet potato noodles.)
Peel the sweet potatoes, and create noodles by spiralizing them into long strands. If you don’t have a spiralizer tool you can also cut the sweet potatoes into really thin, long strips.
In a skillet on medium-high heat, heat oil and then add in sliced bell pepper, bean sprouts, green onion, garlic and allow to cook 2-3 minutes until the bell peppers are tender but not mushy.
Once the vegetables have softened, add sweet potato noodles and cook for 5-7 minutes, tossing occasionally, or until cooked through.
While the noodles are cooking (with about 2-3 minutes remaining), add the sauce and stir well to combine. Check the sauce at this point, if you find it is too thick as it cooks with the noodles simply add a couple of tablespoons of water to help thin it out.
Portion the pad thai to serve and top with chopped peanuts, fresh cilantro, and a lime wedge.
Enjoy!

Nutrition

Serving Size: 1 serving
Calories: 342 calories
Sugar: 11 grams
Fat: 21 grams
Carbohydrates: 33 grams
Fiber: 5 grams
Protein: 11 grams

Find it online: https://kaynutrition.com/sweet-potato-peanut-pad-thai/