Conventional pad Thai comes bursting with warming, spicy flavor. But a taste doesn’t come without a cost. Restaurant-sized servings often come overflowing with calories, carbs, fat and sodium. And, if you avoid gluten or eggs, it’s certainly forbidden. The delicious comfort food favorite can be hard to resist, so you need healthy alternative that omits gluten and eggs. Simply replace traditional rice noodles with strands of sweet potato and toss them in a zesty, homemade sauce. Thanks to these easy swaps, you can enjoy a large serving—or two!—without regret.
Gluten-Free Pad Thai with Sweet Potato Noodles
Serves 2
Ingredients
1 large sweet potato
10 almonds
1 green onion, chopped
½ cup water
3 Tbsp. almond butter
1 Tbsp. tahini
1 Tbsp. tamari
1 Tbsp. honey
2 tsp. brown rice vinegar
1 tsp. plum vinegar or apple cider vinegar
1/3 tsp. chili flakes
Directions
- With a spiralizer or vegetable peeler, spin sweet potato into noodles. Set aside.
- In a blender, process all ingredients until smooth, except for the sweet potato and almond.
- Once smooth, add in the almonds and pulse for a moment, so the nuts remain chunky.
- Pour sauce over the sweet potato noodles.