1-2 large sweet potatoes (You can also use butternut squash)
2 tbsp raw cashew pieces
1 tsp sesame seeds
Olive Oil or Coconut Oil for cooking
Pad Thai Sauce
1/2 cup natural peanut butter or nut butter of your choice (no added sugar or oils)
1 garlic clove chopped
Bottoms of 2 green onions chopped fine
1 thumbnail size fresh ginger freshly grated
1/2 tsp sesame oil
1 lime juiced
2 tsp raw honey or pure maple syrup
2 tbsp Wheat-free Tamari
- Make your noodles out of the sweet potatoes using a spiralizer or mandolin.
- Combine all of the sauce ingredients in a medium sized mixing bowl.
- Use a small food processor, blender or whisk by hand until creamy and blended.
- Heat up the cooking oil in a frying pan on the stove. Add sweet potato noodles and gently toss until slightly al dente. You don’t want to futz with them too much or they will turn mushy.
- Turn the burner to low. Add sauce to the noodles and gently toss until well coated. Leave on for 2-5 minutes until heated through.
- Remove from heat and toss with cashew pieces and sesame seeds.
- Add your choice of protein such as grilled chicken, shrimp, garbanzo beans or pan fried tempeh.
- Instead of peanut butter, swap out almond or cashew butter.
- You can use zucchini in place of sweet potato for a lighter dish.