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RECIPE
18 INGREDIENTS 10 STEPS 25min

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!
Sweet Potato Pad Thai With Sriracha Sauce Recipe | SideChef
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!
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/
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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/
25min
Total Time
$1.96
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Carrot , julienned
1/2
Red Bell Pepper , julienned
1/2
Small Onion , thinly sliced
1/4 cup
Vegetable Broth
2 Tbsp
Peanut Butter
2 Tbsp
2 Tbsp
Almond Milk
1 tsp
Toasted Sesame Oil
1/2 Tbsp
1/4 cup
Dry Roasted, Unsalted Peanuts
1/3 cup
Edamame
to taste
Hemp Seeds
to taste
Save Time,
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
446
FAT
23.1 g
PROTEIN
14.4 g
CARBS
51.4 g

Cooking Instructions

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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) and Ground 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 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 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 Seeds (to taste) . Enjoy!

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Nutrition Per Serving
Calories
446
% Daily Value*
Fat
23.1 g
30%
Saturated Fat
3.8 g
19%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
51.4 g
19%
Fiber
10.0 g
36%
Sugars
18.6 g
--
Protein
14.4 g
29%
Sodium
586.2 mg
25%
Vitamin D
0.2 µg
1%
Calcium
129.3 mg
10%
Iron
2.8 mg
16%
Potassium
1069.5 mg
23%
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