Sweetpotato “Noodle” Pad Thai
Serving
For the pad thai
- 3 medium sweetpotatoes, peeled and spiralised
- 1 red bell pepper, thinly sliced
- 1 carrot, sliced in rounds
- 1-2 eggs, lightly beaten (optional)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tbsp fresh ginger, minced
- 1 shallot, minced
- 1 lime wedge
For the sauce
- 120 ml fish sauce
- 200 g palm sugar
- 120 ml tamarind concentrate
- 3 cloves garlic, minced
- 1/8 tsp white pepper
- 2–3 tsp garlic chili sauce or sriracha (optional)
For the garnishes
- 1/2 small cucumber, thinly sliced
- 240 g bean sprouts
- 3 tbsp coriander, roughly chopped
- 1 tbsp roasted peanuts, chopped
- 1–2 lime wedges
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
In a small saucepan over medium-low heat, combine all of the sauce ingredients. Boil until sugar has dissolved. Adjust seasonings to taste. Remove from heat and set aside.
Step 2
In a large pot of boiling water, submerge sweetpotato noodles until tender, about 2 minutes. Drain and rinse with cold water. Set aside.
Step 3
In a large wok or frying pan over medium heat, sauté olive oil, garlic, onions and ginger until fragrant, about 1-2 minutes.
Step 4
Add the carrots and bell pepper; cook 2 minutes.
Step 5
Push the vegetables to one side of the pan and add egg(s). Scramble until cooked thoroughly.
Step 6
Add sweetpotato noodles and sauce; gently toss to combine.
Step 7
Squeeze juice of one lime wedge and garnish with coriander, sliced cucumber, peanuts, bean sprouts and fresh lime wedges.
