This dish is super yummy but does take a bit of time to prep. The spiralizer I use is from the Pampered Chef and my 8 year old can operate it on her own. It’s fun to get your kids involved with cooking…and when you do they are more likely to try it! This dish is gluten free too!
INGREDIENTS
- 1 1” (2.5 cm) piece peeled fresh gingerroot
- 1/2 cup smooth cashew, almond, or peanut butter
- 1 fresh lime (optional)
- 1 tbsp gluten-free soy sauce
- 1/2 tbsp honey
- 1/2 tsp toasted sesame oil
- 1 garlic clove
- 1/2 tsp dried red pepper flakes (optional)
- Pad Thai (brown rice pad thai available in the ethnic section at the grocery store)
- 4 medium sweet potatoes
- 1 tsp olive oil
- 1/2 medium red bell pepper
- 3 cups small fresh broccoli florets (optional)
- 2 large boneless, skinless chicken breasts
Green onion slices, cilantro, chopped peanuts or lime wedges to garnish (optional)
DIRECTIONS
- Dice chicken and cook in a skillet with olive oil until cooked through (or use pre-cooked chicken for ease). Add the bell pepper, broccoli to the chicken.
- Add the sweet potatoes, and reduce heat to medium. Cook for 5–7 minutes, or until crisp-tender, stirring occasionally.
Sauce
-Combine all the sauce ingredients in a food processor until well blended. Set aside. -Spiralize the sweet potatoes with spiralizer, set aside.
- Remove sweet potato mixture from the heat. Mix the sauce into the sweet potato noodles. Garnish as desired.
- If your kids prefer an actual noodle to go with this dish, cook pad thai noodles as directed on the package and serve with the sweet potato mixture.
