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No Noodle Pad Thai

Pad Thai made with sweet potato noodles with cilantro and lime on a plate
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  30 min

Ingredients

Pad Thai Dressing

  • ¾ cup almond butter
  • ½ cup coconut milk
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon coconut aminos or soy sauce
  • 1 garlic clove, grated
  • 1 teaspoon grated ginger
  • 2 teaspoons white vinegar
  • 1 teaspoon fresh lime juice (from 1 lime)
  • 1 teaspoon red curry paste
  • ¾ teaspoon sea salt

No-Noodle Pad Thai

  • 2 tablespoons toasted sesame oil
  • 2 small sweet potatoes, peeled and spiralized
  • 1 cup shredded carrots
  • 2 large eggs
  • 2 cups shredded chicken

For Serving

  • ¼ cup slivered almonds
  • ¼ cup chopped cilantro
  • 2 green onions, white and green parts, thinly sliced
  • 1 lime, sliced into wedges

Method

  1. Make the pad Thai dressing. In a blender or food processor, combine the almond butter, coconut milk, honey, sesame oil, coconut aminos, garlic, ginger, vinegar, lime juice, curry paste, and ½ teaspoon of the salt until smooth, about 1 minute. Dressing can be stored refrigerated, in an airtight container for up to 1 week.

  2. In a large skillet, warm the sesame oil over medium heat. Add the sweet potatoes and carrot and toss until coated. Cook, stirring often, until softened and lightly browned, about 5 minutes.

  3. In a small bowl, whisk the eggs with the remaining ¼ teaspoon salt. Create a “hole” in the center of the sweet potatoes. Pour the eggs into the hole, let set for 15-20 seconds, then gently stir the eggs, breaking them apart, until cooked through, about 1 minute.

  4. Add the chicken and 1 cup of the pad Thai dressing, stir until combined and warmed through, about 2-3 minutes.

  5. To serve, divide between four plates and sprinkle with cilantro, green onions and almonds, with a lime wedge alongside.