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Sweet Potato and Cabbage Pad Thai

5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

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

  • Using the inspiralizer, set to blade C, spiralize the sweet potatoes. Change to blade A, and spiralize the cabbage. Set aside.
  • 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.
  • 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.
  • 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.
  • Transfer to serving bowls and garnish with scallions, peanuts, bean sprouts, and gomaiso.