Sweet Potato Veggie Pad Thai

118 cookbooks

This recipe is paleo, vegan, vegetarian, gluten-free, dairy-free and refined-sugar free...and yes, it is still DELICIOUS!

Joyous Health

Serves 2

15 Ingredients

1 Sweet Potato

2 cup Carrot

2 cup Cauliflower Florets

1 Red Bell Pepper

to taste Fresh Cilantro

2 Tbsp Grapeseed Oil

1/4 cup Tamari Soy Sauce

2 Tbsp Almond Butter

1 Tbsp Maple Syrup

1/2 Lime

2 clove Garlic

1 in Ginger

1 tsp Crushed Red Pepper Flakes

to taste Sea Salt

1/4 cup Grapeseed Oil

7 Steps

Steps 1

Spiralize the Sweet Potato, chop the Carrot, and set these ingredients aside. Proceed to make the Pad Thai Sauce.

Steps 2

Into a medium bowl, add and whisk the Grapeseed Oil, Tamari Soy Sauce, Almond Butter, Maple Syrup, Lime, Garlic, Ginger, Crushed Red Pepper Flakes and Sea Salt. Set aside.

Steps 3

Preheat a large skillet on medium heat and drizzle Grapeseed Oil in pan. Once hot, begin to sauté the Cauliflower Florets and Carrot for 5 minutes.

Steps 4

Add in the Small Red Bell Pepper, and saute for 2-3 minutes. Remove from pan and transfer to a large mixing bowl.

Steps 5

Using the same pan, toss in the sweet potato noodles (you might want to drizzle it with a bit more grapeseed oil at this point). Toss it in the pan with tongs for 8 minutes until the sweet potato noodles look a bit glossy (but try to avoid overcooking them).

Steps 6

Once cooked, add the sweet potato noodles to a bowl with the other vegetables and pour Pad Thai Sauce all over it. Mix with tongs to ensure the sauce covers every part of it.

Steps 7

Plate, garnish with cilantro and serve!