Sweet Potato Pad Thai
Disclosure: I was compensated by Mann’s to develop this sweet potato pad Thai recipe. However, Mann’s products are always in our house anyhow, so this was a match made in heaven.
I’m a huge vegetable lover, as you would imagine. That being said, I’m always on the lookout for new ways to cook vegetables. I mean, salad is great and everything, but sometimes a girl needs options, am I right?
I was really excited when Mann’s contacted me to work with them and their new Culinary Cuts line. I’ve eaten countless bags of Mann’s stringless sugar snap peas in my lifetime, and I couldn’t wait to try their new veggie products. Turns out, they’re every bit as awesome as the snap peas, and if these Culinary Cuts don’t make you want to eat vegetables, I don’t know what will.
Most of us don’t even get close to the 5-8 vegetable servings we need in a day, people! Get going on that!
The thing I like the most about Culinary Cuts is that they’re just fresh vegetables, nothing else. They’re cut into new and fun shapes that can replace a lot of the refined carbs in your diet, and they can be steamed in a few minutes right in the bag they’re packed in. Easy.
There’s sweet potato ribbons that you can swap out for pasta; cauliettes, which are like riced cauliflower and can stand in for rice (or be combined with other ingredients to make ‘bread’); shredded Brussels sprouts; broccoli clovers, which are slices of broccoli stems you can use for dipping (and kudos to Mann’s for not wasting a part of the broccoli that a lot of people throw out!); and butternut squash zig zags, which are like little French fry-shaped pieces of squash. Genius!
I made some delish cauliette rice on a broadcast segment the other day, and soon I’ll be going on TV again to make this incredible Sweet Potato Pad Thai recipe, using Mann’s Sweet Potato Ribbons. It’s so quick, so easy, and so incredibly delicious!! The best part? You’re eating vegetables, not starchy noodles! LOVE.
This gluten-free, veggie-packed pad Thai recipe is quick and easy! Best of all, you're ditching the starchy rice noodles for healthier sweet potato.
- 2 packs Mann’s Culinary Cuts Sweet Potato Ribbons 20oz or 568g total
- 3 cups shredded purple cabbage
- 1 cup onion diced
- 4 cloves garlic minced
- 1 tablespoon neutral oil
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 tablespoon lime juice
- 1 teaspoon sambal oelek or other chili sauce
- 2 teaspoon brown sugar
- 1 cup fresh cilantro lightly packed
- 1/2 cup fresh basil lightly packed
- 1/3 cup peanuts
Combine sesame oil, soy sauce, fish sauce, lime juice, sambal, and brown sugar. Stir or whisk until sugar is dissolved, then set aside.
Using 1 tablespoon of neutral oil, sauté onions and garlic in a large pan, until slightly browned.
Add the cabbage to the pan and sauté for another 3-4 minutes, then add the Sweet Potato Ribbons and sauté until softened and slightly browned, around 3-4 minutes. Don’t overcook!
Place the sweet potato and cabbage mixture into a serving bowl and add the cilantro, basil, and peanuts, tossing to combine. Pour the sauce over the dish and toss to coat.
Serve warm or at room temperature.
For protein, you can crumble firm tofu into the pan while you're cooking the sweet potato, or add cooked chicken or shrimp at the end of the recipe.