During high school, I ate at my first raw vegan restaurant. I was amazed at how they made spaghetti with long zucchinis strands— how did they do this, I thought! I soon found out about spiralizers. Sprializers allow you to slice long vegetable strands in seconds! I found my spiralizer on Craigslist for less than $10 and after a few years of letting it dust on the shelf during college, I have rediscovered its magic.
I love sweet potatoes, almost as much as I love pad thai— so why not combine them?! This recipe requires a spiralizer so that you can make long sweet potato noodles. My favorite nut butter, Nuttzo, makes the pad thai sauce have a delicious, seven nut and seed taste! As I recently announced, I have become an Athlete Ambassador for Nuttzo. Check out my post on what Nuttzo stands for and why I joined the Nuttzo family.
- You need a spiralizer for this recipe— look on Craigslist 🙂
- 2 medium sweet potatoes
- 1 zucchini
- 1 head of broccoli
- 1 16 oz. bag of frozen edamame
- Oil (I use coconut oil)
- Sauce Ingredients:
- 3 tablespoons Nuttzo
- 3 tablespoons lemon
- 2 tablespoon water
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Pinch chili flakes
- Peel your sweet potatoes and then spiralize them.
- Cook spiraled sweet potatoes in a skillet over medium heat with oil for 5-7 minutes until noodles become bright orange and slightly limp. After cooked, place in a large bowl.
- Steam broccoli and place in large bowl.
- Add frozen edamame to boiling water, cook uncovered for 4-6 minutes, and place in large bowl.
- Spiralize zucchini, chop finely, and place in large bowl.
- Blend sauce ingredients in food processor until smooth and silky.
- Add sauce to large bowl, mix everything, and serve! (Serves 4-5 people)
If you are interested in making this tasty Sweet Potato Pad Thai with Nuttzo and want to buy Nuttzo online, use my Running On Om discount code that will give you 15% off your Nuttzo purchase with the code of Runningonom-15.