Paleo Pad Thai with Carrot and Sweet Potato Noodles // via Nosh and Nourish #paleo #vegetarian
2 tablespoonstoasted sesame oil (divided)
1⁄2 cupsunflower butter (or sub creamy almond butter)
1 tablespooncoconut aminos (or sub soy sauce if you aren't avoiding soy)
1 tablespoonraw honey
1 teaspoonrice vinegar
1⁄3 cupcoconut milk (for the sauce)
1Large Sweet Potato (spiralized, or julienned)
2large carrots (spiralized, or juilienned)
1⁄4 cupdiced red onion
1Bell Pepper (stem and seeds removed, then diced)
2 tablespoonscoconut milk
1 tablespoonCoconut Oil
1⁄2 cupsprouted sunflower seeds
1 cupdiced red cabbage
1 cupbean sprouts
1 tablespoonblack sesame seeds
4lime wedges (for serving)
- 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.
- Preheat oven to 350 degrees.
- Combine eggs and 2 tbsp coconut milk in a bowl and whisk until combined. Coat a 9x9 square baking pan with room-temperature (non-melted) coconut oil.
- Pour egg mixture into pan. Bake for 12 minutes until cooked through.
- Remove from oven and cut into thin strips. Set aside.
- Spiralize (or julienne) the carrots and sweet potato.
- In a large skillet over medium-high heat, saute red bell pepper and red onion with a bit of sesame oil, until softened.
- Then, add in 1 tbsp of sesame oil and the spiralized noodles. 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.
- Assemble your bowls: noodles topped with egg strips, sunflower seeds, red cabbage, sprouts, sesame seeds and cilantro.
Yields 4 Servings