Sweet Potato and Cabbage Pad Thai
Try this Sweet Potato and Cabbage Pad Thai recipe, or contribute your own.
Try this Sweet Potato and Cabbage Pad Thai recipe, or contribute your own.
- 2 scallions thinly sliced
- 1 cup bean sprouts
- 1 teaspoon maple syrup
- 2 medium sized sweet potatoes ends removed and peeled
- 1 small or â½ of a medium sized purple cabbage
- 2 tablespoons reduced sodium tamari
- 2 tablespoons organic crunchy peanut butter or almond butter
- â¼ cup freshly squeezed lime juice + additional li
- 2 tablespoons ginger minced (divided)
- 3 cloves garlic minced (divided)
- 2 tablespoons sesame oil (divided)
- 1 teaspoon or more hot sauce (depends on how hot you like it
- 2 tablespoons avocado coconut, or olive oil (divided)
- 4 pasture-raised eggs
- â½ cup roasted lightly salted peanuts coarsely chopped
- 1 tablespoon gomaiso
- Carbohydrate 20.0081142165292 g
- Cholesterol 0 mg
- Fat 3.40982416750148 g
- Fiber 4.21324993786891 g
- Protein 5.02995200128781 g
- Saturated Fat 0.588202750272976 g
- Serving Size 1 1 recipe (196g)
- Sodium 23.4406375042771 mg
- Sugar 15.7948642786602 g
- Trans Fat 0.356422500240053 g
- Calories 117 calories
Step-by-step
- Using the inspiralizer, set to blade C, spiralize the sweet potatoes.
- Change to blade A, and spiralize the cabbage. Set aside.
- To make the sauce, whisk together the tamari, nut butter, lime juice, half of the ginger and garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust if needed.
- Crack the eggs in a bowl and beat.
- In a large skillet or dutch oven, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat.
- Add the remaining ginger and garlic and saute for 1 minute.
- Add the eggs, scramble, break into large pieces with a wooden spoon, and transfer to a bowl for later use.
- Wipe pan clean.
- In the same pan used to cook the eggs, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat.
- Add the sweet potato and cabbage noodles and cook for 10 minutes or until softened.
- Add the eggs and peanut sauce and toss well to combine.
- Transfer to serving bowls and garnish with scallions, peanuts, bean sprouts, and gomaiso.
Sweet Potato and Cabbage Pad Thai: A Healthier Twist on a Classic
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are a whirlwind of school pick-ups, homework help, and the never-ending to-do list. But I refuse to let my hectic schedule compromise my family's nutrition. That's where recipes like this Sweet Potato and Cabbage Pad Thai come in – a vibrant, flavorful dish that's both healthy and surprisingly quick to prepare. Forget the heavy, greasy takeout; this recipe delivers all the satisfying Pad Thai flavors without the guilt.
This isn't your average Pad Thai. I've swapped out the traditional rice noodles for spiralized sweet potatoes and cabbage, creating a dish that's naturally lower in carbohydrates and packed with vitamins. The sweet potatoes add a touch of sweetness and a satisfying texture, while the cabbage provides a refreshing crunch. The peanut sauce is the star of the show, a creamy and savory blend of tamari, nut butter, lime juice, ginger, and garlic. It’s the perfect balance of sweet, salty, and tangy – a flavor explosion that will leave you wanting more. The addition of perfectly scrambled eggs adds richness and protein, making this a complete and well-rounded meal. Garnished with fresh scallions, crunchy peanuts, and bean sprouts, it's a feast for the eyes and the palate.
Why I love this recipe:
- Healthy twist: Spiralized vegetables replace traditional noodles, reducing carbs and increasing nutrients.
- Quick and easy: Minimal prep time makes this perfect for busy weeknights.
- Flavorful and satisfying: The peanut sauce is rich and addictive, leaving you feeling full and energized.
- Versatile: Easily customizable to your liking; add different vegetables or protein sources.
- Family-friendly: A delicious and nutritious meal that the whole family will enjoy.
Beyond the practical benefits, this recipe also provides a moment of mindful preparation. Chopping the vegetables, whisking the sauce, and the sizzle of the sweet potatoes in the pan – these small acts create a sense of calm amidst the chaos of daily life. It's a chance to disconnect from the screens and reconnect with the simple pleasure of cooking and creating something nourishing for myself and my family. It’s not just about the food; it’s about the experience, the ritual, and the connection it fosters.
So, the next time you're looking for a healthy and delicious meal that doesn't require hours in the kitchen, give this Sweet Potato and Cabbage Pad Thai a try. It's a recipe that has become a staple in my household, a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It can be a joyful experience, a delicious adventure, and a nourishing way to fuel your body and soul.
Tips and variations:
- Spice it up: Add more hot sauce to the peanut sauce for an extra kick.
- Add protein: Include cooked chicken, tofu, or shrimp for a heartier meal.
- Get creative with veggies: Experiment with different vegetables like broccoli, carrots, or zucchini.
- Make it vegan: Omit the eggs or substitute with a vegan egg alternative.
- Meal prep friendly: Prepare the sauce and spiralize the vegetables ahead of time for a quicker weeknight meal.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out.
