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SideChef
Recipes
Dairy-Free
Sweet Potato Pad Thai With Sriracha Sauce

18 INGREDIENTS • 10 STEPS • 25MINS

Sweet Potato Pad Thai With Sriracha Sauce

Recipe

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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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!
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/

25MINS

Total Time

$2.00

Cost Per Serving

Ingredients

Servings
2
us / metric
Sweet Potato
2
Medium Sweet Potatoes
Carrot
1
Carrot, julienned
Red Bell Pepper
1/2
Red Bell Pepper, julienned
Onion
1/2
Small Onion, thinly sliced
Vegetable Broth
4 Tbsp
Vegetable Broth
Peanut Butter
2 Tbsp
Peanut Butter
Sriracha
2 Tbsp
Sriracha
Almond Milk
2 Tbsp
Almond Milk
Toasted Sesame Oil
1 tsp
Toasted Sesame Oil
Apple Cider Vinegar
1/2 tsp
Apple Cider Vinegar
Maple Syrup
1 tsp
Maple Syrup
Ground Turmeric
1/2 tsp
Ground Turmeric
Dry Roasted, Unsalted Peanuts
4 Tbsp
Dry Roasted, Unsalted Peanuts
Edamame
1/3 cup
Edamame
Fresh Cilantro
2 Tbsp
Fresh Cilantro
Hemp Hearts
to taste
Hemp Hearts
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

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 Instructions

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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 (4 Tbsp). 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 (4 Tbsp) 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 (4 Tbsp) 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 tsp), 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 tsp), 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

Dairy-Free
American
Gluten-Free
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Pasta
Tofu & Tempeh
Vegetables
Thai
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