Pad Thai With Sweet Potato Noodles | Dorothy Lane Market

Pad Thai With Sweet Potato Noodles

PREP TIME 12 mins
COOK TIME 10 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 Tbsp tamarind paste
  • 2 Tbsp water
  • 2 tsp soy sauce
  • 2 Tbsp brown sugar
  • ½ tsp hot red chili (or more to taste), minced or flakes
  • 2 Tbsp coconut oil
  • 2 large sweet potatoes, peeled and spiralized
  • 2 cloves garlic, minced
  • 2 Tbsp water
  • 1 red bell pepped, thinly sliced
  • 1 cup bean sprouts
  • 3 green onions (plus more for garnish), chopped
  • ½ cup fresh cilantro (plus more for garnish), chopped
  • 1 cup roasted and salted peanuts

INSTRUCTIONS

1
To prepare the sauce, stir together the tamarind paste, 2 tablespoons water, soy sauce, brown sugar, and hot red chili together in a small bowl. Set aside.
2
Heat the oil over high heat in a large nonstick skillet or wok. Add the spiralized sweet potatoes and sauté for 2 to 3 minutes, tossing with tongs.
3
Add the garlic, give it a stir, and then add the 2 Tbsp water. Cover immediately to trap the steam, and let cook for another 2 to 3 minutes. Remove the lid and check the noodles for al dente.
4
Add the sauce mixture to the pan along with the bell pepper, bean sprouts, chopped cilantro, green onions, and peanuts. Toss gently to combine.

Reviews

Average Rating:

Write a Review

Pad Thai With Sweet Potato Noodles

Dorothy Lane Market
PREP TIME 12 mins
COOK TIME 10 mins
SERVINGS 4

INGREDIENTS

  • 1 Tbsp tamarind paste
  • 2 Tbsp water
  • 2 tsp soy sauce
  • 2 Tbsp brown sugar
  • ½ tsp hot red chili (or more to taste), minced or flakes
  • 2 Tbsp coconut oil
  • 2 large sweet potatoes, peeled and spiralized
  • 2 cloves garlic, minced
  • 2 Tbsp water
  • 1 red bell pepped, thinly sliced
  • 1 cup bean sprouts
  • 3 green onions (plus more for garnish), chopped
  • ½ cup fresh cilantro (plus more for garnish), chopped
  • 1 cup roasted and salted peanuts

INSTRUCTIONS

1
To prepare the sauce, stir together the tamarind paste, 2 tablespoons water, soy sauce, brown sugar, and hot red chili together in a small bowl. Set aside.
2
Heat the oil over high heat in a large nonstick skillet or wok. Add the spiralized sweet potatoes and sauté for 2 to 3 minutes, tossing with tongs.
3
Add the garlic, give it a stir, and then add the 2 Tbsp water. Cover immediately to trap the steam, and let cook for another 2 to 3 minutes. Remove the lid and check the noodles for al dente.
4
Add the sauce mixture to the pan along with the bell pepper, bean sprouts, chopped cilantro, green onions, and peanuts. Toss gently to combine.

© 2024 Dorothy Lane Market | Terms and Conditions