Sweet Potato and Cabbage Pad Thai

Sweet Potato and Cabbage Pad Thai

Miranda Hammer from The Crunchy Radish is doing a total takeout fakeout with this Sweet Potato and Cabbage Pad Thai!

Seriously, who doesn’t LOVE pad thai? I’m so happy to offer up this gluten-free version, thanks to Miranda!

Miranda and I met through blogging and had the pleasure of hosting an event together in the city together and became friends! She was also pregnant at the same time as me, so it was so nice to have someone to talk to during that time who was in the wellness space and pregnant!

Miranda Hammer is a New York City based Registered Dietitian, trained natural foods chef, and founder of the clean-eating, healthy-living site Crunchy Radish.

Her health and wellness philosophy focuses on health-supportive, plant-based, seasonal eating, and balanced living. Her work has been featured on Food52, Well + Good, and Vogue to name a few. You can also take her plant-based nutrition course over at mindbodygreen.

Sweet Potato and Cabbage Pad Thai

From Miranda:

Most people are pad thai fans.

It’s delicious, satisfying, and a staple in Thai cuisine. What’s not to love about this classic dish is that it’s often made with rice noodles doused in a sauce heavy on the sugar and the sodium. This version lightens things up with noodles made from nutrient-rich sweet potatoes and cabbage and tossed in a sauce of peanut butter, tamari, ginger, garlic, and lots of fresh lime juice.

It is lightly sweetened with a touch of maple syrup, which can easily be omitted, if you wish. Crunchy peanuts, scallions, and a scattering of gomasio finishes this dish with a nice contrast of textures and flavors.

Connect with Miranda:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @alissandrab and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!

Inspiralized

Recipe

Serves 4

Sweet Potato and Cabbage Pad Thai

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 medium sized sweet potatoes, ends removed and peeled
  • 1 small or ½ of a medium sized purple cabbage
  • 2 tablespoons reduced sodium tamari
  • 2 tablespoons organic crunchy peanut butter or almond butter
  • ¼ cup freshly squeezed lime juice + additional lime wedges for serving
  • 2 tablespoons ginger, minced (divided)
  • 3 cloves garlic, minced (divided)
  • 2 tablespoons sesame oil (divided)
  • 1 teaspoon maple syrup
  • 1 teaspoon or more hot sauce (depends on how hot you like it!)
  • 2 tablespoons avocado, coconut, or olive oil (divided)
  • 4 pasture-raised eggs
  • 2 scallions, thinly sliced
  • ½ cup roasted lightly salted peanuts, coarsely chopped
  • 1 cup bean sprouts
  • 1 tablespoon gomaiso

Instructions

  1. Using the inspiralizer, set to blade C, spiralize the sweet potatoes. Change to blade A, and spiralize the cabbage. Set aside.
  2. To make the sauce, whisk together the tamari, nut butter, lime juice, half of the ginger and garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust if needed.
  3. Crack the eggs in a bowl and beat. In a large skillet or dutch oven, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the remaining ginger and garlic and saute for 1 minute. Add the eggs, scramble, break into large pieces with a wooden spoon, and transfer to a bowl for later use. Wipe pan clean.
  4. In the same pan used to cook the eggs, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the sweet potato and cabbage noodles and cook for 10 minutes or until softened. Add the eggs and peanut sauce and toss well to combine.
  5. Transfer to serving bowls and garnish with scallions, peanuts, bean sprouts, and gomaiso.
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Comments

  1. What is gomaiso? Word reference app doesn’t have a definition.
  2. What a great idea! I'll have to make a vegan rendition on this recipe someday. I miss Pad Thai already!
  3. what can I substitute for the Tamari or Soy Sauce....I do not eat Soy or Soy products.
  4. Made this tonight. Quick and yummy! Thank you!
  5. Made this for dinner tonight and it was outstanding!! Can’t wait for leftovers at lunch tomorrow. Thank you for sharing!

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