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Thai Sweet Potato Noodles
Thai Sweet Potato Noodles (Photo: Karina Arnold)
Karina Arnold originally found this recipe on the back of a Sur La Table seasoning packet.
Note: Karina recommends using 2-3 Tbsp. of sauce per cup of vegetables.
2 lbs. spiralized sweet potatoes (Butternut Squash works too)
4 Tbsp. sesame oil
2 Tbsp. soy sauce (Karina used Bragg’s liquid amino for a zero-calorie option)
2 Tbsp. peanut butter
½ lime, juiced
2 Tbsp. seasoning mix
Optional: chopped tempeh, cabbage, broccoli, Brussels sprouts and cauliflower
Grease a large skillet with a dot of sesame oil, then add spiralized noodles and other vegetables. Sauté or steam for 5 minutes. Karina recommends steaming the broccoli, Brussels sprouts and cauliflower and sautéing the sweet potatoes noodles. While vegetables are cooking, make the sauce in a separate pan.
Combine the dressing ingredients in a saucepan over medium heat and warm for 5 minutes. Karina likes to saute chopped tempeh in the dressing for extra protein. Drizzle over noodles and enjoy!
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