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)
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2
10 oz packages frozen spinach, thawed and squeezed of excess moisture
-
1
yellow bell pepper, cut into thin strips
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1
small purple cabbage (just under a pound), shredde
-
1
scant cup cilantro
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2
jalapenos, chopped
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1/2 cup
chopped cashews
-
Handful
goji berries or dried cranberries, optional
- the sauce!
-
2 cups
hot water
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1 cup
canned pumpkin
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1 cup
chunky peanut butter
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1/2 cup
sriracha
-
1/2 cup
fresh lime juice
-
1 tablespoon
maple syrup
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2-3 teaspoons
microplane grated garlic
-
3 teaspoons
crushed red pepper
-
salt to taste
Directions
-
Spiralize the sweet potatoes on the thinnest setting.
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Boil the sweet potato noodles for 2-3 minutes, until tender. Drain.
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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.
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To serve, divide among plates and spoon sauce over as desired.
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