Sweet Potato “Noodle” Pad Thai
Recipe and photo courtesy of Life Made Sweeter
- 3 medium sweet potatoes, peeled and spiralized
- 1 red bell pepper, thinly sliced
- 1 carrot, sliced in rounds
- 1-2 eggs, lightly beaten (optional)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 tablespoon of fresh ginger, minced
- 1 shallot, minced
- 1 lime wedge
- 1/2 cup fish sauce
- 1/3 cup palm sugar (optional: brown sugar or honey)
- 1/2 cup tamarind concentrate
- 3 cloves garlic, minced
- 1/8 teaspoon white pepper
- 2-3 teaspoons of garlic chili sauce or sriracha, to taste (optional)
- 1/2 small cucumber, thinly sliced
- 1 cup of bean sprouts
- 3 tablespoons cilantro, roughly chopped
- 1 tablespoon roasted peanuts, chopped
- 1-2 lime wedges
- In a small saucepan over medium-low heat, combine all of the sauce ingredients. Boil until sugar has dissolved. Adjust seasonings to taste. Remove from heat and set aside.
- In a large pot of boiling water, submerge sweet potato noodles until tender, about 2 minutes. Drain and rinse with cold water. Set aside.
- In a large wok or frying pan over medium heat, sauté olive oil, garlic, onions and ginger until fragrant, about 1-2 minutes.
- Add the carrots and bell pepper; cook 2 minutes.
- Push the vegetables to one side of the pan and add egg(s). Scramble until cooked thoroughly.
- Add sweet potato noodles and sauce; gently toss to combine.
- Squeeze juice of one lime wedge and garnish with cilantro, sliced cucumber, peanuts, bean sprouts and fresh lime wedges.
Number of servings (yield): 4
Please note this recipe has not be tested by NC Sweet Potato Commission.