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 codethat will give you 15% off your Nuttzo purchase with the code of Runningonom-15.