Sweet Potato Veggie Pad Thai
This recipe is paleo, vegan, vegetarian, gluten-free, dairy-free and refined-sugar free...and yes, it is still DELICIOUS!
1 Large Sweet Potato
2 cup Carrot
2 cup Cauliflower Florets
1 Small Red Pepper
to taste Cilantro
2 tbsp Grapeseed Oil
1/4 cup Tamari
2 tbsp Almond Butter
1 tbsp Maple Syrup
2 clove Garlic
1 in Ginger
1 tsp Crushed Red Pepper Flakes
to taste Sea Salt
1/4 cup Grapeseed Oil
Spiralize the Large Sweet Potato, chop the Carrot, and set these ingredients aside. Proceed to make the Pad Thai Sauce.
Into a medium bowl, add and whisk the Grapeseed Oil, Tamari, Almond Butter, Maple Syrup, Lime, Garlic, Ginger, Crushed Red Pepper Flakes and Sea Salt. Set aside.
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.
Add in the Small Small Red Pepper, and saute for 2-3 minutes. Remove from pan and transfer to a large mixing bowl.
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).
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.
Plate, garnish with cilantro and serve!