Fuel the fit

Sweet Potato Pad Thai

Sweet Potato Pad Thai

You'll love this Pad Thai recipe where you lose the noodles and use sweet potatoes instead! Filling & Healthy!


For the dressing

3 Tbsp creamy peanut butter

2 Tbsp tamari

1 Tbsp sesame oil

1 Tbsp maple syrup

2 tsp freshly grated ginger

2 cloves of garlic, minced

2 Tbsp freshly squeezed lime juice

1/2 tsp pink Himalayan salt

4 tsp vegetable stock

For the Pad Thai

1 Tbsp coconut (or sesame) oil

1 small onion, chopped

1 red bell pepper, thinly sliced

2 medium-size sweet potatoes, peeled and spiralized

1/4 cup vegetable stock

3 Tbsp chopped cilantro

For garnish

1 Tbsp sesame seeds

2 stalks of green onions, chopped

2 Tbsp peanuts, coarsely chopped

  1. Whisk together all the ingredients for the dressing in a bowl, cover with plastic wrap, and refrigerate until ready to use.
  2. Heat coconut oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, five minutes.
  3. Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for seven minutes.
  4. Pour the dressing over the noodles and stir well, making sure that the noodles are coated with the dressing. Cook three minutes until it’s warm.
  5. Turn off the heat and stir in the chopped cilantro.
  6. To serve, divide the pad Thai in four bowls and garnish each one with sesame seeds, green onions, and peanuts.


Recipe Adapted From Well & Good


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