Cooking Instructions
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Step 1
Use a spiralizer to make long strips out of the
Sweet Potatoes (2)
.
Step 2
Julienne the
Carrot (1)
.
Step 3
Julienne the
Red Bell Pepper (1/2)
.
Step 4
Thinly slice the
Onion (1/2)
.
Step 5
In a large pan, add the sweet potato, carrot, and
Vegetable Broth (60 mL)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook over medium heat for 2-3 minutes.
Step 6
Add sliced red bell pepper and onion to the pan and cook an additional 5-7 minutes or until veggies are tender, similar to the texture of cooked pasta.
Step 7
Add
Edamame (35 g)
and
Dry Roasted, Unsalted Peanuts (35 g)
to the pan. Stir to combine and cook 1 more minute then remove from heat.
Step 8
Meanwhile, combine the
Peanut Butter (40 g)
,
Sriracha (40 g)
,
Almond Milk (30 mL)
,
Toasted Sesame Oil (5 mL)
,
Apple Cider Vinegar (2 mL)
,
Maple Syrup (8 mL)
, and
Ground Turmeric (1 g)
in a bowl. Whisk until smooth.
Step 9
Pour Sriracha mixture over cooked veggies and toss to coat evenly. Divide Pad Thai between two bowls.
Step 10
Top with
Fresh Cilantro (2 g)
and
Hemp Hearts (to taste)
. Enjoy!
