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Sweet Potato Pad Thai

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Sweet potato "noodles" (spiralized sweet potatoes) are a nutritious, gluten-free alternative to starchy rice or wheat noodles. Look for them in the produce department of your supermarket. If you have a spiralizer, you can certainly make your own "swoodles" (start with 2 medium sweet potatoes).

Ingredients:
  • 3 tablespoons rice vinegar
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon honey
  • 2 teaspoons chile-garlic sauce
  • 1 teaspoon peanut oil plus 1/4 cup, divided
  • 4 large eggs, beaten
  • 2 12-ounce packages sweet potato "noodles" (11 cups), long strands cut into 2 or 3 pieces
  • 1 medium red bell pepper, thinly sliced
  • 1 bunch scallions, sliced into 1-inch pieces
  • 3 large cloves garlic, minced
  • 3 cups bean sprouts
  • ¼ cup unsalted roasted peanuts, chopped
  • ⅓ cup chopped fresh cilantro
  • 4 lime wedges
Directions:
  1. Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
  2. Heat a large wok or skillet over high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set on the bottom, 30 to 45 seconds. Flip over and cook until completely set, about 30 seconds more. Transfer to a cutting board and slice or chop.
  3. Swirl the remaining 1/4 cup oil into the wok (or skillet). Add sweet potato noodles, bell pepper, scallions and garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts, the reserved sauce and the cooked egg; toss until heated through, 1 to 2 minutes. Serve, garnished with peanuts, cilantro and lime wedges.
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