Vegetarian Sweet Potato Pad Thai
Recipe type: vegetarian, easily made vegan / gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: makes 2 large servings, or 4 small
For the sauce:
  • 1 TBSP tamarind paste (this is the one I used)
  • 2 TBSP water
  • 2 tsp soy sauce (or gluten-free tamari)
  • 2 TBSP palm sugar, coconut sugar, or brown sugar
  • ¼-1/2 tsp. Ground thai chilis, or cayenne pepper, or red chili flakes, to taste (or you can use fresh thai chiles, aka birds-eye chiles, for some real kick)
For the veggies:
  • 2-3 TBSP coconut or peanut oil, divided
  • 1 large egg, lightly beaten (if you want to make this dish vegan, you can swap the egg for tofu)
  • 2 large or 3 small sweet potatoes, peeled and spiralized (about 2 lbs, or 8 cups once spiralized)
  • 2 cloves garlic, minced
  • 2 TBSP water
  • 1 red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 3 green onions, chopped (green and white parts), plus more for garnish
  • ¼-1/2 cup fresh cilantro, chopped, plus more for garnish
  • 1 cup roasted and salted peanuts, chopped, plus more for garnish
  • lime wedges, for serving -- optional
For the sauce:
  1. Stir together all the ingredients in a small bowl, and set aside.
For the veggies:
  1. Heat 1 TBSP oil over high heat in a large nonstick skillet or wok. (I typically use a 12 inch pan). Add the egg (or tofu) and scramble quickly. Remove and set aside.
  2. Return the pan to high heat, and add the remaining 1-2 TBSP oil. Add the spiralized sweet potatoes, and saute for 2-3 minutes, tossing with tongs. Add the garlic, give it a stir, and then add the 2 TBSP water. Cover immediately to trap the steam, and let cook for another 2-3 minutes. Remove the lid and check the noodles for doneness (you want them to be tender enough to eat, but not so soft that they're threatening to turn into mashed potatoes). If they're still a bit crunchy, cook for another 1-2 minutes with the lid off.
  3. Add the sauce mixture to the pan along with the cooked egg, bell pepper, bean sprouts, chopped cilantro, green onions, and peanuts. Toss gently to combine.
  4. Serve immediately with additional cilantro, green onions, and peanuts for garnish. (You can also add additional chili flakes, or sliced chilis, if you want some extra heat.) Optionally, serve with extra lime wedges for squeezing over.
To make this dish vegan, swap the egg for tofu. You can use soft tofu to mimic the scrambled egg, or firm tofu, cut into cubes. Whichever you like best.

To make it gluten-free, be sure to use a gluten-free tamari in place of the soy sauce.

The spiralizer I personally use is THIS ONE. I'm not sponsored by this brand, I just like 'em.
Recipe by Will Cook For Friends at