This yummy Sweet Potato and Cabbage Pad Thai is royal! It’s gluten-free, vegetarian, and easy to make. Make a batch for your friends too.

Ingredients

2 medium-sized sweet potato ends removed and peeled

1 small or ½ of a medium-sized purple cabbage

2 tablespoons reduced-sodium tamari

2 tablespoons organic crunchy peanut butter or almond butter

¼ cup freshly squeezed lime juice + additional lime wedges for serving

2 tablespoons ginger minced (divided)

3 cloves garlic minced (divided)

2 tablespoons sesame oil divided

1 teaspoon maple syrup

1 teaspoon or more hot sauce depends on how hot you like it!

2 tablespoons avocado, coconut, or olive oil (divided)

4 pasture-raised eggs

2 scallions thinly sliced

½ cup roasted lightly salted peanuts coarsely chopped

1 cup bean sprouts

1 tablespoon gomaiso (Japanese Sesame Salt)

Instructions

Using the spiralizer, set it to blade C, and spiralize the sweet potatoes.

Change to blade A, and spiralize the cabbage. Set it aside.

To make the sauce, whisk together the tamari, nut butter, lime juice, half of the ginger and garlic, 1 tablespoon of sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust if needed.

In a large skillet or Dutch oven, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Crack the eggs in a bowl and beat. Add the remaining ginger and garlic and saute for 1 minute. Add the eggs, scramble, break them into large pieces with a wooden spoon, and transfer them to a bowl for later use. Wipe the pan clean.

In the same pan used to cook the eggs, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the sweet potato and cabbage noodles and cook for 10 minutes or until softened. Add the eggs and peanut sauce and toss well to combine.

Transfer to serving bowls and garnish with scallions, peanuts, bean sprouts, and gomaiso.

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