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God Save the Quinoa

Sweet Potato Pad Thai

Enjoy a healthier version of Pad Thai! This dish is made with sweet potato noodles and paired with colorful veggies doused in a creamy homemade peanut sauce with your choice of chicken or tofu for added protein.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

Noodles and veggies
  • • 2 large sweet potatoes peeled and spiralized
  • • 1 cup of sliced baby carrots shredded carrots will also work
  • • 1 red bell pepper thinly sliced
  • • 1 small sweet onion thinly sliced
  • • 1/4 cup low or no sodium veggie broth
  • • 1/4 cup raw unsalted peanuts
  • • 1 cup cooked unsalted edamame
  • • 2 TBS cilantro finely chopped
  • • Salt and pepper to taste
Pad Thai Sauce
  • • 2 TBS creamy peanut butter
  • • 2 TBS sriracha
  • • 2 TBS skim milk or unflavored almond milk
  • • 1 tsp toasted sesame oil
  • • 1/2 tsp apple cider vinegar
  • • 1/2 TBS maple syrup
  • • 1/2 tsp turmeric
  • • 1/2 tsp ginger
  • • 1/2 tsp saffron seasoning optional
Chicken + Marinade
  • • 1 large chicken breast uncooked, cut into bite size pieces
  • • 1 TBS fish sauce
  • • 1 TBS maple syrup
  • • Dollop of peanut butter
  • • I TBS sriracha drizzled on top
  • • 1 tsp curry powder
  • • 1 tsp ginger
Tofu + Marinade
  • • 1 container of extra firm tofu cut into cubes
  • • 1 TBS fish sauce
  • • 1 TBS maple syrup
  • • Dollop of peanut butter
  • • I TBS sriracha drizzled on top
  • • 1 tsp curry powder
  • • 1 tsp ginger

Method
 

  1. • Cut chicken breast, tofu (or both) into small, bite size pieces. Place proteins in their respective bowls, stir in marinade until completely covered and set aside. I suggest allowing protein(s) to sit in marinade 20 - 30 minutes while you prepare and cook veggies.
  2. • Peel, spiralize, and prepare veggies as needed and set aside.
  3. • In a large sauce pan, combine spiralized sweet potatoes with sliced or shredded carrots, pour in veggie broth and toss well. Cook on medium heat for 3 -4 minutes, stirring occasionally.
  4. • Place sliced bell pepper and sliced sweet onion in sauce pan. Stir in salt and pepper and cook 5 - 7 minutes on medium heat, stirring occasionally, until veggies are tinder. (texture of sweet potato noodles should feel similar to the texture of cooked pasta.)
  5. • If cooking chicken, tofu, or both cook now. Place all contents including marinade into sauce pan and sauté until cooked (5 - 10 minutes). Set aside when done. (note: if cooking both, cook chicken and tofu separately to avoid cross contamination)
  6. • While veggies are cooking make peanut sauce by combining all ingredients into bowl and stir until creamy.
  7. • Once veggies are fork tender, stir in peanuts and edamame and cook for 1 minute.
  8. • Reduce veggies to low heat. Stir in peanut sauce and mix until veggies are completely covered and garnish with cilantro and raw peanuts.
  9. • To serve, place veggies in a bowl, stir in chicken/tofu and enjoy!

Notes

• Marinade chicken and/or tofu first to maximize flavor
• If cooking chicken and tofu, marinade separately and cook tofu first (if using same pan) to avoid cross contamination
• Store leftovers in an airtight container for up to 4 days