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!
Serving: 1g | Calories: 463kcal | Carbohydrates: 55.7g | Protein: 14.1g | Fat: 21.1g | Saturated Fat: 3.3g | Polyunsaturated Fat: 5.3g | Sodium: 374.1mg | Fiber: 10.8g | Sugar: 19.6g