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THANKSGIVING WEEK HOME DELIVERY SCHEDULE: 1 DELIVERY ON FRI. 14TH, ORDER MUST BE PLACED BY TUES. 11TH AT MIDNIGHT
THANKSGIVING WEEK HOME DELIVERY SCHEDULE: 1 DELIVERY ON FRI. 14TH, ORDER MUST BE PLACED BY TUES. 11TH AT MIDNIGHT
Sweet Potato Noodle Pad Thai

Sweet Potato Noodle Pad Thai

Grounding sweet potatoes make this traditional peanut pad Thai recipe a colourful, flavourful and nutritious delight!

Ingredients:

For the sauce:
3 tablespoons unsweetened and smooth peanut butter
1/4 cup coconut milk
3 tablespoons Bragg Organic Coconut Aminos
1 tablespoon sriracha
1 tablespoon coconut sugar or brown sugar
2 cloves of garlic, minced
1 teaspoon freshly grated ginger
Juice and zest of 1 lime

For the Pad Thai:
2 tablespoons Bragg Organic Olive Oil
2 medium-size sweet potatoes, peeled and spiralized (about 5-6 cups of “noodles”)
1/4 cup vegetable stock
1 red bell pepper, seeded and sliced thinly
2 eggs, lightly beaten
1/4 cup (loosely packed) cilantro leaves
2 stalks of green onions, both white and green parts chopped
2 tablespoons roasted peanuts, chopped

Directions:
To make the dressing: Mix the sauce ingredients together in a bowl until smooth. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sweet potato noodles and cook for 2-3 minutes. Add vegetable stock and cook, stirring frequently, for another 5 minutes. When noodles are cooked, remove from the skillet and set aside.
Add remaining tablespoon oil to the skillet and add the pepper. Cook, stirring frequently, about 5 minutes. Add the eggs and cook for another 2-3 minutes, breaking them up with a spatula as they cook.
Add the noodles back to the pan. Pour the dressing over the noodles and stir to combine. Cook for another 2-3 minutes until warm.
To serve, divide into 4 servings and garnish with cilantro, green onions and crushed peanuts.

This recipe was sourced from bragg.com

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