Ingredients: |
Ingredients: Sauce Ingredients:
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1/2 teaspoon ground ginger or grated fresh ginger
1 garlic clove, finely minced
1-2 tablespoons sriracha sauce
1/2 tablespoon honey
1-2 teaspoons fish sauce
1 teaspoon sesame oil
3/4 cup unsweetened almond or coconut milk from the carton or used canned coconut milk for stronger coconut flavour
Pad Thai Ingredients:
3 medium sweet potatoes
1 tablespoon sesame oil, divided
1 350 gram package extra firm tofu, drained and cubed
3 extra large eggs
2 1/2 cups broccoli florets
1 large red bell pepper, sliced into thin strips
Garnish:
bean sprouts
green onions
chopped peanuts
cilantro, if desired
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Directions: |
Directions:Sauce Directions:
In a medium bowl whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until smooth. Set aside.
Pad Thai Directions:
Cut the ends off of the peeled sweet potato and then use your spiralizer to spiralize it; if you don't have a spiralizer you can use a julienne peeler to make the noodles. Set noodles aside.
Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add the tofu and cook for 4-6 minutes until browned. Once cooked through, transfer to a bowl.
Add the scrmbled eggs with a little salt and pepper to the pan and heat through. (Can scramble fry or make into a thin omelet.) Make sure they are in small pieces and add to the chicken.
Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets and red pepper strips. Stir-fry for 2 minutes.
Add in sweet potato noodles and cook for 1-2 minutes longer.
Add in peanut sauce, tofu and eggs, stirring to coat.
Reduce heat to medium low and cook for another few minutes until sweet potato noodles are al dente.
Add garnishes. |
This recipe for Pad Thai with Sweet Potato Noodles is from