Vegan Sweet Potato Noodle Pad Thai
I woke up this morning craving Pad Thai, and I decided it was time to whip the spiralizer out. Although I already have a recipe for Kelp Noodle Pad Thai with Shrimp on my blog, as well as a recipe for Zucchini Pad Thai in my Spiralizer Recipe Book, I thought it might be cool to experiment with white sweet potato noodles.
The results were amazing! The noodles held up really well under the sauce, and I also managed to make the sauce without fish sauce, making this Pad Thai a vegan dish! One thing I would add that I didn't have on hand would be some green onions. You can add those in the step with the rest of the vegetables, and I would use about 1-2 stalks.
Ingredients (serves 2)
Ingredients for Sauce
- 1/8 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon Sriracha
Ingredients for Pad Thai
- 1 large white sweet potato
- 2 tablespoons extra-virgin olive oil, divided
- 1 large garlic clove (or 2 small ones)
- 1/4 cup chopped carrots
- 1/2 red pepper (spiralized or finely chopped)
- 1/4 cup cubed organic tofu
- 1 tablespoon raw peanuts
- Handful of bean sprouts
- Handful of fresh cilantro
- Lime wedge
1. Mix ingredients for sauce in a bowl, and set aside.
2. Cut white sweet potato in half crosswise. and slice off both ends. Spiralize using a small noodle blade. Set aside in a bowl.
3. Chop up garlic, carrots, and red pepper (or spiralize if you prefer).
4. In a large pan, heat up 1 1/2 tablespoons olive oil on medium-low heat. Add in white sweet potato, and toss in the oil so the noodles are coated. Cover and cook for about 10 minutes or until noodles become soft, but not soggy. Stir occasionally to make sure noodles are cooking evenly and don't burn or stick to the bottom of the pan.
5. While sweet potato is cooking, heat up remaining 1/2 tablespoon olive oil in a small pan on medium heat. Add garlic, carrots, red peppers, and tofu, and cook for about 5 minutes. Set aside.
6. When noodles are ready, lower heat to low and add in sauce and vegetables from the small pan. Toss together and transfer to a bowl. Top with bean sprouts, cilantro, and lime. Serve warm.