Sweetpotato “Noodle” Pad Thai
- 3 medium sweetpotatoes, 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 sweetpotato 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 sweetpotato 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.
Recipe and photo courtesy of Life Made Sweeter Please note this recipe has not be tested by NC Sweet Potato Commission.
Serves: 4 servings