Sweet Potato Noodle Pad Thai

• Gluten free

• Produce

  • 1/4 cup Cilantro
  • 4 Garlic cloves
  • 3 Green onions
  • 1 Lime, zest and juice from
  • 2 tbsp Peanuts
  • 2 Red bell peppers
  • 2 Sweet potatoes, large
  • 1 Yellow onion, medium

• Condiments

  • 2 1/2 tbsp Chili sauce, sweet
  • 1/4 cup Fish sauce
  • 1 tbsp Tamarind paste

• Baking & Spices

  • 1 tbsp Coconut palm sugar
  • 1 Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2 1/2 tbsp Coconut aminos

• Liquids

  • 1/4 cup Water, HOT

Found on thehealthymaven.com

Ingredients

• 2 1/2 tbsp sweet chili sauce (use more if you like extra spicy)
• 2 1/2 tbsp coconut aminos (or tamari or soy sauce)
• 1/4 cup fish sauce (or use tamari or soy sauce, if vegan)
• zest and juice from 1 lime
• 1 tbsp tamarind paste*
• 1/4 cup hot water
• 1 tbsp coconut palm sugar (or brown sugar)
• 2 tbsp coconut oil
• 4 garlic cloves, minced
• 1 medium yellow onion, diced
• 2 red bell peppers, chopped
• 2 large sweet potatoes, spiralized on second largest setting
• 1/4 cup cilantro, chopped
• 2 tbsp peanuts
• 3 green onions, sliced
• crushed red pepper flakes
• If you arent vegan, stir in some cooked chicken, shrimp or add an egg in the last minute of cooking.

Directions

• Mix together tamarind paste and hot water until paste has dissolved in water.
• Combine with all other sauce ingredients and then set aside.
• Add coconut oil to a large skillet over medium heat.
• Add in onions and sauté until translucent (about 3-5 mins).
• Add in garlic and cook for 1 more minute.
• Add in bell peppers and cook for 5 more minutes.
• Add in sweet potato noodles and cook for one minute before covering skillet and letting steam for 2 minutes.
• Continue cooking until sweet potato noodles are cooked to desired texture.
• Add in sauce and stir until well combined.
• Plate and top with desired toppings.

Nutrition