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Vegan Pad Thai With Sweet Potato “Noodles”

When it comes to this dish, it is all about getting the dressing right. You want a balanced dressing to coat your “noodles,” so you can add seasonings to your liking to achieve the flavor profile you want. There are a lot of powerful ingredients in the dressing so get ready to taste amazingness.

  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m


For the Dressing

  • 3 tbsp. unsweetened and smooth almond butter
  • 3 tbsp. liquid aminos
  • 1 tsp. sesame oil
  • 1 tbsp. grade B maple syrup
  • 1 tsp. freshly grated ginger
  • 2 cloves of garlic, minced
  • 2 tbsp. freshly squeezed lime juice
  • 1/2 tsp. sea salt
  • 3 tbsp. vegetable stock

For the Pad Thai

  • 1 tbsp. of olive oil
  • 1 small onion, chopped
  • 1 red or yellow bell pepper, seeded and sliced thinly
  • 2 medium sweet potatoes, peeled and spiralized – You should have 5-6 cups of “noodles”
  • ¼ cup vegetable stock
  • ½ cup edamame
  • 3 tbsp. chopped cilantro

As Garnish

  • 1 tbsp. sesame seeds
  • 2 stalks green onions, both white and green parts chopped


  1. To make the dressing: Whisk together all the ingredients of the dressing in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
  2. Heat olive oil in a large skillet over medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
  3. Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
  4. Pour the dressing over the noodles and give it a stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
  5. Once removed from the heat, stir in the edamame and chopped cilantro.
  6. To serve, divide the pad thai in 4 bowls and garnish each one with sesame seeds and green onions. Serve immediately.