Okay so if you haven’t been convinced to get a spiralizer yet, this Sweet Potato Noodle Pad Thai recipe should send you over the edge.
I’ll be the first to admit to anyone that investing in a spiralizer (less than $30!) has changed my cooking game and taken my recipes to a whole new level. Buddha bowls, zucchini noodles, sweet potato noodles, cabbage rolls…you see where this is going. I might be in the minority, but I feel that vegetables are just more fun in ribbons!
After attending a girl’s night where my friend Nicole whipped this up, I knew I wanted to attempt it at home for Dane. We both share a love for Thai food, so I knew that even if I fell flat on my face in this attempt, I could still use the homemade sauce for any number of dishes. It was win-win!
The verdict? Dane didn’t even know they weren’t rice noodles! I was shocked. He is pretty adept at discerning my vegetable creations by this point, but he didn’t ask ONCE if this was a veggie-only meal. It was only after I told him that he said, “well the noodles DID seem a bit more crunchy than usual…” I’m going to go ahead and call that a dinner win!
To recreate this recipe, you will need:
2 sweet potatoes or yams, spiralized
3 cups broccoli
1 cup red cabbage, spiralized
1 cup onion, spiralized
1/2 cup vegetable broth
salt, pepper, crushed red pepper
Optional add-ins: sweet peppers, bok choy, meat of your choosing
Optional toppings: sprouts, chopped peanuts, green onions, fresh lime
For The Sauce:
4 tbsp. peanut butter (I quickly made this by throwing in a handful of unsalted peanuts and some coconut oil into my Vitamix)
6 tbsp. vegetable broth
3 tbsp. coconut aminos (soy sauce if that’s what you prefer)
1 tbsp. rice vinegar
3 tsp. chili garlic sauce
2 tsp. sesame oil
1/2 tsp. fresh ginger
2-3 cloves garlic
1. In a medium size mixing bowl, combine the ingredients for your sauce and whisk well. Set aside.
2. In a large saute pan (I swear by my All Clad 4-quart sauce pan), add about 3 tbsp. coconut oil and set to medium heat.
3. Add in spiralized onions, cabbage and broccoli. Sprinkle with a little bit of salt, pepper and a dash of crushed red pepper. Saute for about 5 minutes, or until veggies become slightly wilted looking and fragrant.
4. Add sweet potato noodles to the pan, as well as a small dollop of coconut oil.
5. Saute on medium heat for 5-6 minutes, or until sweet potatoes begin to appear cooked.
6. Add in 1/2 cup vegetable broth to finish sautéing noodles. You want them to be cooked, but not mushy.
7. Turn stove off and add in the sauce, tossing everything evenly.
8. Add in whatever mix-ins you choose (I added chicken to Dane’s) and toppings you like (we opted for sprouts, fresh lime and green onions) and enjoy!