Paleo Pad Thai with Carrot and Sweet Potato Noodles
Paleo Pad Thai with Carrot and Sweet Potato Noodles // via Nosh and Nourish #paleo #vegetarian
2 1⁄2 tablespoons
toasted sesame oil (divided)
sunflower butter (or sub creamy peanut butter if you aren't avoiding peanuts)
juice from 1/2 a lime
coconut aminos (or sub soy sauce if you aren't avoiding soy)
coconut milk (for the sauce)
Sweet Potato (spiralized, or julienned)
large carrots (spiralized, or juilienned)
diced red onion
Red Bell Pepper (stem and seeds removed, then diced)
diced red cabbage
Combine 1 tbsp of sesame oil with the other sauce ingredients (sunflower butter through coconut milk) in a large measuring cup. Use an immersion stick blender to puree the sauce until smooth. Set aside.
Spiralize (or julienne) the carrots and sweet potato.
In a large saute pan over medium-high heat, add in 1 tbsp of sesame oil, the spiralized noodles, red onion, and red pepper. Saute for approximately 12 minutes (stirring frequently), until noodles are softened but not mushy. Stir in the pad thai sauce that you previously made and set aside making sure to coat all the noodles evenly.
In a separate small pan, scramble the eggs with the remaining 1/2 tbsp of sesame oil. Once cooked, slice the cooked eggs into thin strips.
Top the noodles with the eggs, sunflower kernels, red cabbage, and cilantro.