Okay, truth? I’ve never actually eaten Pad Thai. So, I feel like a bit of a phony, or at least a little unqualified, to title this recipe, Sweet Potato Pad Thai. BUT, like the straight-A student I always sought to be, I did do my research. And I think {fingers-crossed} that I have enough of the general ingredients needed to label this Pad Thai.
And at the very least, I’m hoping that once you make it, you’ll be so enchanted with the bursting flavors and delighted that it is Gluten-Free, Grain-Free, Soy-Free, Dairy-Free, Meat-Free, all kinds of free, that you’ll forgive my ignorance!
The inspiration for this dish came as I looked for different ways to use my new Stainless Steel Vegetable Spiralizer. If you’ve followed along for even as much as a few weeks, you’re likely aware of my adoration for sweet potatoes. So naturally, they were my go-to when thinking of a tasty pasta dish to make. The difficulty came in deciding which flavors to pair together for the sauce.
Luckily I work in an office where several of my colleagues love Asian inspired food, thus Pad Thai, along with other spicy dishes have recently been the topic of discussion. And then I came across this Spicy Thai Salad from Running to the Kitchen and finally I knew what direction I wanted to take this sweet potato pasta.
So after a quick scan of the web, some thoughts on my favorite foods, and a consideration of colors, I came up with this Sweet Potato Pad Thai with Sriracha Sauce. Of course with all that planning, by the time I actually get in the kitchen and begin cooking {not to mention photographing in hopes of a successful outcome} I find myself practically holding my breath hoping it turns out as I imagine.
Thankfully… the stars aligned, and this dish was a total WIN! Back to my scrutiny of Josh’s reaction, discussed here, I was elated when he took a bite, looked up at me with wide eyes and said “Mmmm, this is really good!” The sweet potatoes had the perfect pasta texture, the bell peppers and onions added wonderful flavor while feeling like essentials to the dish and the edamame and peanuts added the perfect crunch along with a punch of color!
And then there’s the Sriracha peanut sauce, truly delightful. The spiciness of the Sriracha, combined with the creamy, nutty flavor of the peanut butter, then topped off with a touch of maple syrup and toasted sesame oil, what’s not to love?!
And the best part, once I got the hang of the spiralizer, everything else came together rather quickly. The veggies took very little time to soften up, the sauce was whisked together within a matter of minutes, and before I knew it, I had lunch ready!
Sweet Potato Pad Thai with Sriracha Sauce
This Sweet Potato Pad Thai with Sriracha Sauce is the perfect dish to curb your Thai cravings, without the guilt! Vegetarian, Gluten Free, and Dairy Free!
- For the Sauce:
- 2 tbsp peanut butter
- 2 tbsp Sriracha sauce
- 2 tbsp almond milk
- 1 tsp toasted sesame oil
- 1/2 tsp apple cider vinegar
- 1/2 tbsp maple syrup
- 1/2 tsp turmeric
- For the "Pasta":
- 2 medium sweet potatoes (peeled and spiralized)
- 1 carrot (julienned)
- 1/2 red bell pepper (sliced thin)
- 1/2 small onion (sliced thin)
- 1/4 cup vegetable broth
- 1/4 cup dry roasted unsalted peanuts
- 1/3 cup organic edamame
- 2 tbsp cilantro (chopped)
- hemp seeds for garnish
- salt and pepper (as desired)
- Toss spiralized sweet potatoes and julienned carrots in large pan, add vegetable broth and season with salt and pepper.
- Cook over medium heat for 2-3 minutes.
- 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.
- Add edamame and peanuts to pan, stir to combine and cook 1 more minute then remove from heat.
- Meanwhile, add all items for sauce to bowl and whisk until smooth and creamy.
- Pour Sriracha mixture over cooked veggies and toss to coat evenly.
- Divide pad Thai between two bowls, top with hemp seeds and cilantro, then serve!