Pad Thai With Sweet Potato Noodles | Dorothy Lane Market

Pad Thai With Sweet Potato Noodles

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


  • 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


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.
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.
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.
Add the sauce mixture to the pan along with the bell pepper, bean sprouts, chopped cilantro, green onions, and peanuts. Toss gently to combine.


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