Sweet Potato Pad Thai (Spiralizer Meal)

fansiefree

Link to recipe here: http://lemonsandbasil.com/sweet-potato-pad-thai-with-sriracha-sauce/

I'm obsessed with my spiralizer! I love pad thai, and this is a great alternative and you still get all the pad thai flavor. If you don't like super spicy, I suggest using only 1 tablespoon of Sriracha instead of 2. I used the smallest blade setting which you can see the texture in my picture above. The recipe calls for a thicker blade, but I really like thin sweet potato noodles. I got 3 large servings out of this but the nutrition facts are listed for a serving size of 2.

INGREDIENTS
For the Sauce:
2 tbsp peanut butter
2 tbsp Sriracha sauce
2 tbsp almond milk
1 tsp toasted sesame oil
½ tsp apple cider vinegar
½ tbsp maple syrup
½ tsp turmeric

For the "Pasta":
2 large sweet potatoes, peeled and spiralized
1 carrot, julienned
½ red bell pepper, sliced thin
½ small onion, sliced thin
¼ cup vegetable broth
¼ cup dry roasted unsalted peanuts
⅓ cup organic edamame
2 tbsp cilantro, chopped
hemp seeds for garnish
salt and pepper, as desired

INSTRUCTIONS
Toss spiralized sweet potatoes and julienned carrots in large pan, add vegetable broth and season with salt and pepper.
Cook over medium heat for 2-3 minutes.
Add red bell pepper and onions to pan and cook additional 5-7 minutes or until veggies are tender, similar to the texture of cooked pasta.
Add edamame and peanuts to pan, stir to combine and cook 1 more minute then remove from heat.
Meanwhile, add all items for sauce to bowl and whisk until smooth and creamy.
Pour Sriracha mixture over cooked veggies and toss to coat evenly.
Divide pad Thai between two bowls, top with hemp seeds and cilantro, then serve!


NUTRITION INFORMATION
Serving size: ½ recipe Calories: 463 Fat: 21.1 Saturated fat: 3.3 Unsaturated fat: 5.3 Trans fat: 0 Carbohydrates: 55.7 Sugar: 19.6 Sodium: 374.1 Fiber: 10.8 Protein: 14.1 Cholesterol: 0