Cooking Instructions
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Step 1
Spiralize the
Sweet Potato (1)
to make noodles. Proceed to make the Pad Thai Sauce. If you don't have a spiralizer you can use a veggie peeler.
Step 2
Into a medium bowl, add and whisk the
Grapeseed Oil (1/4 cup)
,
Tamari Soy Sauce (1/4 cup)
,
Almond Butter (2 Tbsp)
,
Maple Syrup (1 Tbsp)
,
Lime (1/2)
,
Garlic (2 cloves)
,
Fresh Ginger (1 in)
,
Crushed Red Pepper Flakes (1 tsp)
, and
Sea Salt (to taste)
. Set aside.
Step 3
Preheat a large skillet on medium heat and drizzle
Grapeseed Oil (2 Tbsp)
in pan. Once hot, begin to sauté the
Cauliflower Florets (2 cups)
and the
Carrots (2 cups)
for 5 minutes.
Step 4
Add in the
Red Bell Pepper (1)
and saute for 2-3 minutes. Remove from pan and transfer to a large mixing bowl.
Step 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).
Step 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.
Step 7
Plate, garnish with
Fresh Cilantro (to taste)
and serve!
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