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.
Sautéing the minced garlic and ginger for precisely one minute releases volatile aromatic compounds into the oil before burning occurs. This foundational step builds the flavor base for the eggs. Keeping the heat at medium prevents the sulfur compounds in the alliums from turning bitter.
Sweet potato noodles and purple cabbage strands require ten minutes in the skillet to soften through without turning completely mushy. The high starch content of the sweet potato absorbs the liquid quickly. Cabbage contributes structural integrity and mild glucosinolates that temper the dense sweetness of the root vegetable.
The peanut sauce relies on the emulsion of natural oils from crunchy nut butter and freshly squeezed lime juice. Tamari provides glutamates for depth, while hot sauce introduces capsaicin to cut through the heavy fats. Whisking these ingredients vigorously ensures the acidity binds properly with the lipids.
Home cooks avoiding peanuts can easily substitute almond butter at a one-to-one ratio without altering the viscosity of the dressing. Gomaiso adds toasted sesame undertones that complement the final garnish of crushed nuts and fresh sprouts.
