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Sweet Potato Pad Thai Recipe

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.

Ingredients

  • 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

Instructions

  1. Combine sesame oil, soy sauce, fish sauce, lime juice, sambal, and brown sugar. Stir or whisk until sugar is dissolved, then set aside.
  2. Using 1 tablespoon of neutral oil, sauté onions and garlic in a large pan, until slightly browned.
  3. 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!
  4. 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.
  5. Serve warm or at room temperature.

Recipe Notes

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.