SWEET POTATO PAD THAI

Jacqueline Alwill

Brown Paper Nutrition

When we asked our trainer of the month, Alexa Towersey, her favourite meals and how we could health-ify them Pad Thai came top of the list! This is a great option for a purely plant based meal, rich in quality carbohydrates, fibre, antioxidants and deliciously satisfying healthy fats (from cashews) for our appetite, energy and heart. Of course you’re welcome to add a protein of choice and with any leftover satay sauce simply save it for a rice paper or spinach roll up session the next day!

SWEET POTATO PAD THAI

GF : DF : SF : V

Serves 4 as a light meal, or 2 hungry people

1 large (750g) sweet potato, peeled and noodled

1 teaspoon coconut oil

1 bunch broccolini, cut in thirds

1 small red capsicum

200g zucchini, cut in strips

1/2 bunch coriander, leaves picked, stalks finely chopped

Satay sauce:

1/2 cup cashew butter

1 1/2 tablespoons lime juice (approximately 1 lime)

1 tablespoon tamari

1 tablespoon grated ginger

1 teaspoon sesame oil

1 clove garlic, peeled and minced

1/2 cup water

To serve: spring onions, peanuts, lime wedges

Make the sauce:

Combine all ingredients for satay sauce in a blender and blitz until creamy. Set aside.

Make the pad thai stir fry:

Shorten the sweet potato noodles ever so slightly, as you would like to pick them up and eat them. Heat coconut oil in a large fry pan or wok on medium high heat, add broccolini, capsicum, zucchini and coriander stalks and cook for 2-3 minutes. Add sweet potato noodles and cook 5 minutes or so (until tender), tossing occasionally. Remove from heat, garnish with extra spring onions, peanuts and lime wedges, drizzle satay sauce over and serve.

Tip: because there isn’t meat based protein, keep the zucchini larger so they have some ‘meatiness’ to them. Add extra veggies should you wish. We added some roasted baby eggplant for extra fun.