A healthier twist on the classic Pad Thai, this version uses sweet potato noodles for a gluten-free and nutrient-rich alternative. Packed with vegetables and topped with crunchy peanuts and fresh cilantro, it's a flavorful and satisfying meal.
Ingredients: 2 medium sweet potatoes, spiralized into noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup bean sprouts. 2 green onions, chopped. 1/4 cup chopped peanuts. 1/4 cup chopped cilantro. 1 lime, cut into wedges. 2 eggs, beaten. 3 tablespoons soy sauce. 2 tablespoons tamarind paste. 2 tablespoons brown sugar. 1 tablespoon rice vinegar. 1 teaspoon chili flakes optional.
Instructions: In a small bowl, mix soy sauce, tamarind paste, brown sugar, rice vinegar, and chili flakes if using. Set aside. Heat vegetable oil in a large skillet over medium heat. Add garlic and onion, saut until fragrant. Add bell pepper and carrot, cook for 2-3 minutes until slightly softened. Push vegetables to one side of the skillet, pour beaten eggs onto the empty side. Scramble until cooked through. Add sweet potato noodles, bean sprouts, and prepared sauce to the skillet. Toss everything together until noodles are coated in the sauce and heated through, about 5 minutes. Remove from heat and stir in green onions. Serve hot garnished with chopped peanuts, cilantro, and lime wedges.
Prep Time: 15 minutes
Cook Time: 15 minutes
Sama Africa
