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Serves
4
Author Notes
easy peasy vegan pad thai. full of flavor….and paleo too, I think. —AnnieCate
Ingredients
- the noodle part
2
big sweet potatoes (about 2 1/2 lb total)
2
10 oz packages frozen spinach, thawed and squeezed of excess moisture
1
yellow bell pepper, cut into thin strips
1
small purple cabbage (just under a pound), shredde
1
scant cup cilantro
2
jalapenos, chopped
1/2 cup
chopped cashews
Handful
goji berries or dried cranberries, optional
- the sauce!
2 cups
hot water
1 cup
canned pumpkin
1 cup
chunky peanut butter
1/2 cup
sriracha
1/2 cup
fresh lime juice
1 tablespoon
maple syrup
2-3 teaspoons
microplane grated garlic
3 teaspoons
crushed red pepper-
salt to taste
Directions
- Spiralize the sweet potatoes on the thinnest setting.
- Boil the sweet potato noodles for 2-3 minutes, until tender. Drain.
- Toss the noodles with the cabbage, spinach, bell pepper, cilantro, jalapeno, and cashews. Top with cranberries or goji berries if using.
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Combine the hot water, the pumpkin, the peanut butter, the sriracha, the lime juice, the garlic, the syrup, ad the crushed red pepper. Stir till uniform and smooth.
- To serve, divide among plates and spoon sauce over as desired.
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