Sweet Potato Pad Thai - From TOOC Kitchen
A plant-based meal with amazing flavour and packed with protein! The true MVP of this recipe is the peanut sauce, with the link to the recipe for that below.
3 medium sized sweet potatos
1 chopped white onion
1 chopped orange or yellow pepper
1 Cup frozen peas
1/4 Cup veggie stock
2 Tbsp lime juice
2 green onions, chopped (for garnish)
2 Tbsp cilantro leaves (optional garnish)
1/4 cup unsalted roasted peanuts (also for garnish, if desired)
1 Tbsp Extra Virgin Olive Oil, for cooking
Peanut Sauce - Click HERE for the recipe!
Peel sweet potatos and cut one end on each of them to make it easier to mount in your spiralizer. Use the smallest noodle setting, as the size of the noodle can affect the cooking time.
Add olive oil to a deep skillet, once its heated, add the onion and pepper and cook until softened. Once softened, add lime juice and cook together for a minute. (Optional, whatever pieces of sweet potato you have left over, cut them into small slices, waste not want not!)
Add veggie stock, and the sweet potato noodles. Steam the noodles in the pan for about 5 minutes. Make sure cooking is evenly distributed to all noodles. If your pan looks dry on the bottom, add a bit of water or more stock for moisture.
Once noodles have shrunk down a bit, add the peas. Cook for another couple minutes, then add the peanut sauce and mix really well to coat everything in the pan, then cook for another couple minutes.
Plate it, add garnish if you wish, and enjoy!