Sweet Potato Noodles Pad Thai

I’m here again and trying to revive my cooking mojo. I found very interesting recipe for Meatless Monday – Pad Thai (originally – stir-fried rice noodle dish) with sweet potato noodles and peanut-Sriracha sauce. We mix it with quinoa and it was a really good dinner. Recipe adapted from Lemon and Basil.

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Yelds: 4 servings

2 medium sweet potatoes, peeled and spiralized
1 carrot, peeled and spiralized
1 orange bell pepper, sliced
1/2 sweet onion, sliced
2 tbsp. dry roasted unsalted peanuts
1/2 cup organic edamame (I used frozen)
salt and pepper

For the Sauce:
2 tbsp. peanut butter
2 tbsp. Sriracha sauce
2 tbsp. water
1 tsp. toasted sesame oil
1 tsp. apple cider vinegar
1 tbsp. maple syrup

2 cups cooked quinoa

I used Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer to make spirals from sweet potatoes and carrots.

Add all items for sauce to bowl and whisk until smooth and creamy.

Season spiralized sweet potatoes and carrots with salt and pepper, cook in microwave 3 minutes.
Heat pan in high-medium, spray with cooking spray, add bell pepper and onions cook until veggies are tender, about 3-4 minutes. Add edamame and peanuts to pan, stir to combine and cook 1 more minute, add cooked potato and carrots, pour sauce on top and toss to coat.

Serve or mix with quinoa, sprinkle with chopped cilantro. Serve hot.

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