Use a spiralizer to make long strips out of the Sweet Potato (2).
Julienne the Carrot (1).
Julienne the Red Bell Pepper (1/2).
Thinly slice the Onion (1/2).
In a large pan, add the sweet potato, carrot, and Vegetable Broth (1/4 cup). Season with Salt and Pepper (to taste). Cook over medium heat for 2-3 minutes.
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.
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.
Meanwhile, combine the Peanut Butter (2 tablespoon), Sriracha (2 tablespoon), Almond Milk (2 tablespoon), Toasted Sesame Oil (1 teaspoon), Apple Cider Vinegar (1/2 teaspoon), Maple Syrup (1/2 tablespoon), and Ground Turmeric (1/2 teaspoon) in a bowl. Whisk until smooth.
Pour Sriracha mixture over cooked veggies and toss to coat evenly. Divide Pad Thai between two bowls.
Top with Fresh Cilantro (2 tablespoon) and Hemp Seeds (to taste). Enjoy!