A healthier, vegan, and gluten-free pad thai recipe made with sweet potato noodles.
Ingredients
3 tbsp
Peanut butter, natural
(unsweetened and smooth)
3 tbsp
Tamari, gluten free, reduced sodium
1 tsp
Sesame oil
1 tbsp
Maple syrup
1 tsp
Ginger root
(freshly grated)
2 clove(s)
Garlic
(minced)
2 tbsp
Lime juice (fresh)
(freshly squeezed)
1/2 tsp
Salt
3 tbsp
Vegetable stock/broth, low sodium
(add more if needed)
1 tbsp
Olive Oil, Extra Virgin
1 small
Yellow onion
(chopped)
1 medium pepper(s)
Red bell pepper
(seeded and thinly sliced)
2 medium potato
Sweet potato
(peeled and spiralized)
1/4 cup
Vegetable stock/broth, low sodium
1/2 cup
Edamame (soybeans), raw
(shelled; fresh or frozen both work)
3 tbsp
Cilantro (coriander)
(chopped)
1 tbsp
Sesame seeds
2 stalk(s)
Green onion
(chopped)
2 tbsp
Peanuts
(lightly salted; coarsely choppe)
Instructions
To make the dressing, whisk together the peanut butter, tamari, sesame oil, maple syrup, ginger, garlic, lime juice, salt, and vegetable stock in a bowl, or large glass measuring cup. Cover with plastic wrap, and refrigerate until you are ready to use it.
Heat olive oil in a large skillet in medium heat. Add in the onion and red bell pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
Pour the dressing over the noodles and stir until coated. Cook 2-3 minutes until it is warm.
Remove from heat and stir in the edamame and chopped cilantro.
To serve, divide the pad Thai between bowls and garnish each one with sesame seeds, green onions, and peanuts.
