I didn't let that little label fool me. Despite the misprint, I knew these were delicious spiralized sweet potato noodles. And immediately thought they would be the perfect base for a yummy pad thai with peanut sauce. I mean really, anything soaked in peanut sauce would be amazing, maybe even beets. And at $3.86 for a good size package of spiralized sweet potato noodles, I was sold. Convenience, check. Grain free noodles, check. Increased veggie and peanut sauce consumption, check.
If you have a spiralizer at home, you are one step ahead of me, and you could easily make your own noodles with about 3 medium sized sweet potatoes.
I wanted a stir-fry type pad thai, so I quickly boiled the noodles for about 2 minutes before draining. In a large pan, I sautéed red pepper slices and the whites part of 4 green onions. While that was cooking, I threw the peanut sauce together in my little Ninja food processor in 2 minutes flat. At the end, I just threw the noodles into the large pan with the sautéed veggies, about half of the sauce to combine. I topped with the green part of the green onions, some sliced cucumbers, chopped peanuts, cilantro and a squeeze of lime. Super fast and delicious! I didn't add any protein but this would be amazing with some grilled shrimp, sautéed chicken or even tofu.
Pad Thai with Sweet Potato Noodles
Gluten free, grain free, meat free
Prep time: 10 minutes
Cook time: 10 minutes
Yield: About 2 big servings, or 4 small.
- Large package of spiralized sweet potato noodles (or about 3 medium sweet potatoes spiralized)
- 1 red pepper, sliced thin
- 1 small bunch of green onions
- 1/2 cucumber, sliced thin
- Garnishes: cilantro, lime, chopped peanuts
- 1/3 cup peanut butter (unsweetened)
- 3 tablespoons fresh lime juice
- 2 tablespoons tamari
- 2 tablespoons water
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- dash of red pepper flakes (optional)
- Bring a large pot of water to boil. Toss in your noodles. Set the timer for 2 minutes (do not overcook!!) Drain immediately and rinse with cold water.
- Heat a large pan or wok with a splash of olive oil. Add the white parts of the green onions and the red pepper slices. Sauté until softened.
- Make the sauce: in your food processor or a blender, add the peanut butter, lime juice, water, tamari, sesame oil, maple syrup, rice vinegar, garlic and ginger. Give it a whirl. Then give it a taste. If the sauce is too thick, add a touch more water, and whirl again.
- Add the noodles to the pan with the veggies, and add half the peanut sauce. Stir to combine. Add the green parts of the chopped green onion.
- Finally, dish it up. Add extra peanut sauce on top. Add all your garnishes - cilantro, peanuts and more lime!
- Pretend like you will have leftovers.