Sweet Potato Pad Thai
Ingredients
Pad Thai
- 4 cups spiralized sweet potatoes (and/or zuchinni noodles or rice noodles)
- OR 10 oz pad thai noodles cooked
- 2 large carrots grated or cut into matchsticks
- 2 cups purple cabbage thinly sliced
- 3 green onions white and light green parts sliced
- ½ cup mint leaves roughly chopped
- 1 jalapeño or serrano pepper seeds removed, minced
- 1 small red bell pepper diced
- 1 cup cooked organic edamame
- 1/2 cup peanuts lightly roasted and chopped
Dressing:
- 2 tablespoons all natural peanut butter
- 1 teaspoon freshly grated ginger
- 1 clove garlic minced
- 1 tablespoon tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon avocado oil
- 1/2 teaspoon miso paste optional
- 1/4 cup water to thin
Instructions
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For the dressing, whisk together the peanut butter, ginger, garlic, tamari, maple syrup, vinegar, oil, miso paste, and water.
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Combine the sweet potatoes, carrots, cabbage, green onions, mint, peppers, and edamame to the bowl and toss to combine. Add the dressing and toss again.
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Top with the peanuts. Chill in the fridge for at least 1 hour or until ready to serve.
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This will stay fresh in airtight glass containers in the fridge for up to 4 days.
