Sweet Potato Pad Thai
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Cuisine
Chinese
Sweet Potato Pad Thai!
Ingredients
For the Sauce:
- 3 tablespoons Tamarind Paste
- 2 tablespoons Fysh Sauce
- 2 tablespoons Premium Soy Sauce
- 2 tablespoons Sriracha
- 1 cup Warm Water
- 1 tablespoon Lemon Juice
For the Stir-Fry:
- 2 tablespoons Oil
- 3–4 Garlic Cloves, chopped
- 1 Red Onion, chopped
- 150g Green Beans, sliced
- 150g Carrots, cut into thin ribbons
- 200g Broccoli Florets
- 1⁄2 teaspoon Pepper
- 300g Sweet Potato Noodles
- Fried Tofu
- Chopped Peanuts
- Green Onions
- Cilantro
- Lemon Wedges
Directions
Prepare the Sauce: In a large mixing bowl, whisk together peanut butter, tamarind paste, fysh sauce, soy sauce, jaggery, sriracha, warm water, and lemon juice until smooth. Set aside.
Cook the Vegetables: Heat a pan over medium heat and add oil. Once hot, sauté the garlic and onion for about 2 minutes until translucent.
Add: the green beans, carrots, broccoli, and pepper. Stir and cook for about 5 minutes until the vegetables are slightly tender but still crisp.
Cook the Noodles: Meanwhile, bring a large pot of water to a boil. Add sweet potato noodles and cook until tender. Drain and transfer to the pan with the vegetables.
Combine Everything: Add the fried tofu, prepared sauce, chopped peanuts, and green onions. Toss everything well to ensure the noodles are evenly coated in the sauce.
Serve & Garnish: Turn off the heat and transfer to serving bowls. Garnish with additional chopped peanuts, cilantro, and lemon wedges.