All the traditional flavors of Pad Thai you love in a grain free and meatless version using sweet potato “noodles”.
One of our favorite take-out dishes I make most often is Pad Thai.
I love recreating this dish at home since it’s less greasier than our local Thai restaurant and I can pack in extra veggies.
Instead of using the traditional rice noodles this time, I decided to switch things up and use sweet potato noodles instead.
The hubs often cringes whenever he knows that I am trying to get him to eat more veggies……but this time he was actually on board with this grain-free and meatless version.
He seriously loved it and had no idea I had replaced the noodles with sweet potatoes until I told him.
Stay tuned, I can’t wait to share more grain-free “noodle” dishes I got him to love!
Since I was already keeping this a meatless dish, I had to throw in some eggs for the hubs but you can totally omit the eggs or add any other protein of your choice.
I also added the usual suspects for a traditional Pad Thai dish with some carrots, a bell pepper, bean sprouts, cucumber, cilantro and chopped peanuts but use any veggies or nuts you like.
The sweet potatoes worked really well with the Thai flavors but I think any spiralized veggies would work well in here like zucchini, spaghetti squash, asparagus and even carrots. The possibilities are endless!
- * 3 medium sweet potatoes, peeled and spiralized
- * 1 red bell pepper, thinly sliced
- * 1 carrot, sliced in rounds or diced
- * 1-2 eggs, lightly beaten (leave out if desired)
- * 2 cloves garlic, minced
- * ½ tablespoon of fresh ginger, minced
- * 1 shallot, minced
- * 1 lime wedge
- * ½ cucumber, thinly sliced
- * 1 cup of bean sprouts
- * 3 tablespoons cilantro, roughly chopped
- * 1 tablespoon roasted peanuts, chopped
- * lime wedges
- * ½ cup fish sauce
- * ⅓ cup palm sugar, brown sugar or honey (I used palm sugar)
- * ½ cup tamarind concentrate (I don't see the brand I usually use but Amazon has great ratings for this one)
- * 3 cloves garlic, minced
- * dash of white pepper
- ** 2-3 teaspoons of garlic chili sauce or sriracha (optional and to taste depending on how comfortable your spice tolerance is)
- In a small saucepan on medium low heat, combine all the sauce ingredients cooking until boiled and sugar has dissolved. Adjust seasonings (the flavor should be spicy, savory, sweet and sour at the same time). Remove from heat and set aside.
- In a large pot of boiling water, dunk sweet potato noodles in pot for 2 minutes to soften. Drain and rinse with cold water. Set aside.
- In a large wok or frying pan, add some olive oil on medium heat, add garlic, onions and ginger until fragrant for about 1-2 minutes.
- Add the carrots and bell pepper and cook for about 2 minutes.
- Push the vegetables to one side of the pan and add the beaten egg. Allow to cook.
- Toss in the sweet potato noodles and combine with rest of ingredients.
- Add the sauce and gently toss everything together for another minute. Squeeze some lime juice from one lime wedge over the noodles. Adjust seasoning to taste.
- Serve with cilantro and fresh vegetables as well as chopped nuts.
- Serve with fresh lime wedges to squeeze over each portion.