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
- 1 tbsp. sesame seeds
- 2 stalks green onions, both white and green parts chopped
- 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.
- Heat olive oil in a large skillet over medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
- Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
- 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.
- Once removed from the heat, stir in the edamame and chopped cilantro.
- To serve, divide the pad thai in 4 bowls and garnish each one with sesame seeds and green onions. Serve immediately.