Pad Thai With Sweet Potato Noodles | Dorothy Lane Market

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    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.

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    Pad Thai With Sweet Potato Noodles

    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.

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