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Sweet Potato Pad Thai With Sriracha Sauce
Recipe

18 INGREDIENTS • 10 STEPS • 25MINS

Sweet Potato Pad Thai With Sriracha Sauce

4.8
5 ratings
This Sweet Potato Pad Thai with Sriracha Sauce is the perfect dish to curb your Thai cravings, without the guilt! Vegetarian, Gluten Free, and Dairy Free!
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Sweet Potato Pad Thai With Sriracha Sauce
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Sweet Potato Pad Thai with Sriracha Sauce is the perfect dish to curb your Thai cravings, without the guilt! Vegetarian, Gluten Free, and Dairy Free!
25MINS
Total Time
$2.00
Cost Per Serving
Ingredients
Servings
2
US / Metric
Carrot
1
Carrot, julienned
Red Bell Pepper
1/2
Red Bell Pepper, julienned
Onion
1/2
Small Onion, thinly sliced
Vegetable Broth
1/4 cup
Vegetable Broth
Peanut Butter
2 Tbsp
Peanut Butter
Sriracha
2 Tbsp
Almond Milk
2 Tbsp
Almond Milk
Toasted Sesame Oil
1 tsp
Toasted Sesame Oil
Maple Syrup
1/2 Tbsp
Dry Roasted, Unsalted Peanuts
1/4 cup
Dry Roasted, Unsalted Peanuts
Edamame
1/3 cup
Edamame
Hemp Hearts
to taste
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
442
Fat
23.4 g
Protein
14.2 g
Carbs
49.7 g
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Sweet Potato Pad Thai With Sriracha Sauce
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Use a spiralizer to make long strips out of the Sweet Potatoes (2).
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 (1/4 cup). Season with Salt (to taste) andGround 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 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 (1/3 cup) and Dry Roasted, Unsalted Peanuts (1/4 cup) to the pan. Stir to combine and cook 1 more minute then remove from heat.
step 7 Add Edamame (1/3 cup) and Dry Roasted, Unsalted Peanuts (1/4 cup) to the pan. Stir to combine and cook 1 more minute then remove from heat.
step 8
Meanwhile, combine the Peanut Butter (2 Tbsp), Sriracha (2 Tbsp), Almond Milk (2 Tbsp), Toasted Sesame Oil (1 tsp), Apple Cider Vinegar (1/2 tsp), Maple Syrup (1/2 Tbsp), and Ground Turmeric (1/2 tsp) in a bowl. Whisk until smooth.
step 8 Meanwhile, combine the Peanut Butter (2 Tbsp), Sriracha (2 Tbsp), Almond Milk (2 Tbsp), Toasted Sesame Oil (1 tsp), Apple Cider Vinegar (1/2 tsp), Maple Syrup (1/2 Tbsp), and Ground Turmeric (1/2 tsp) 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 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 Tbsp) and Hemp Hearts (to taste). Enjoy!
step 10 Top with Fresh Cilantro (2 Tbsp) and Hemp Hearts (to taste). Enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Shellfish-Free
Vegan
Vegetarian
Potatoes
Salad
Vegetables
Thai
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