Red Meat Allergy Friendly Paleo Sweet Potato Noodle Pad Thai
Total time40 min
Prep time20 min
Cook time20 min
4.9(28)
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Learn more →Ingredients
4 servings
For the noodles
- 2 medium sweet potatoes (about 1.5 lb total), peeled
For the sauce
- 3 tbsp tamarind paste
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tsp arrowroot starch
For the stir-fry
- 2 tbsp avocado oil, divided
- 1 lb large shrimp, peeled and deveined
- 3 scallions, white and green parts separated, thinly sliced
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 3 large eggs, lightly beaten
- ¼ tsp red pepper flakes
For serving
- ¼ cup raw almonds, roughly chopped
- 2 scallions, green parts, thinly sliced
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly torn (optional)
Instructions
- 1
Spiralize the peeled sweet potatoes into long noodles using a spiralizer. Pat the noodles dry with paper towels to remove excess moisture, then set aside.
- 2
In a small bowl, whisk together the tamarind paste, coconut aminos, fish sauce, honey, and arrowroot starch until smooth. Set aside.
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