Bill was out of town. The kids were eating mac n’ cheese (sometimes I don’t stress about what they are eating) and apples. And I was planning on having curry tuna fish. However, when I pulled out the tuna I saw it was stored in soybean oil. I have a soy allergy. Bummer.
It had been a week and it wasn’t even Friday. The idea of making something else sounded exhausting, but I had started to reap the benefits of eating so healthy. Turns out when you take out the refined sugar and eat a vegetable in every meal, you really start to feel great! I didn’t want to throw the towel in yet.
Thankfully, necessity is the mother of invention. Here’s what I came up with and it was a home run! Seriously, I can’t wait to make this again.I felt like I was eating at one of my favorite thai restaurants! I plan on playing around with it and making a recipe that feeds the family, but is still quick to make. Honestly, spiralizing sweet potatoes can be a bit of pain. But I am on it! I’ll let you know what I discover. I’ve tried an expensive vegetable serializer in the past and it was such a hassle to clean. I am trying out some other kinds and I’ll get back to you. Here’s the cheap one I bought and this Spiral Vegetable Slicer got the job done!
Here’s the recipe and printable:
- 1 large sweet potato, spiralized
- 2 tablespoons of coconut oil
- 2 tablespoons of sugar free natural peanut butter
- 2 teaspoons of coconut amino sauce or soy sauce
- 1 teaspoon of white rice vinegar
- 1 teaspoon of Honey
- 1 cup of salt mix (shredded cabbage and carrots)
- Salted peanuts or cashews
- 1 lime
- Heat coconut oil over Medium High Heat.
- Sauté spiraled sweet potatoes until caramelized.
- Meanwhile, heat peanut butter, vinegar, honey, and soy/coconut amino sauce in the microwave for thirty second.
- Whisk sauce together.
- After sweet potatoes are tender and caramelized stir in sauce and cabbage.
- Squeeze lime juice over the pad thai and sprinkle nuts on top.
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