Spiralized Sweet Potato Pad Thai
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- 1 pound sweet potato, peeled and spiralized using the 5mm blade
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 1 pound firm tofu, cubed and blotted dry with paper towel
- 1 cup coconut milk
- 1/3 cup creamy peanut butter
- 1 (½-inch) piece fresh ginger, peeled and minced
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 (firmly packed) tablespoon dark brown sugar
- 1 teaspoons sriracha, or more to taste
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 5 ounces fresh baby spinach
- ½ cup chopped fresh cilantro
- ½ cup chopped roasted peanuts
- Melt coconut oil in a large stock pot over medium heat. Fry the onion in hot oil until soft and lightly browned, 5 to 6 minutes; add the tofu cubes and let cook until seared on the surface touching the pan, about 5 minutes. Carefully scrape tofu from the bottom of the pan to flip and repeat searing.
- Blend the coconut milk, peanut butter, ginger, soy sauce, lime juice, garlic, brown sugar, sriracha, coriander, and cumin in a blender until creamy and smooth.
- Pour the peanut sauce into the pan; add the sweet potato noodles and stir gently to coat. Add spinach one handful at a time, allowing it to wilt to make room for the next addition. Cook until the sweet potato noodles are fork-tender, about 5 minutes. Remove from heat and stir cilantro into the mixture.
- Divide noodle mixture between four plates and garnish with peanuts to serve.
The sauce can be prepared and saved for up a week in the fridge, so you can throw together this delicious dinner in mere minutes. Allergic to peanuts? Try sunflower butter or tahini instead!