Ok, so I have to admit, I kind of hated the whole “spiralized veggie” thing. I’m sort of a traditionalist at heart (plus I hate extra kitchen gadgets). If it can’t be done with a chef’s knife, I don’t like it. So I was NOT going to be buying a “spiralizer” (or an Instapot) any time soon.
But when I was at whole foods last week I spotted all of these spiralized veggies and decided it was time I put my disdain for trends to the side and give these veggies a chance. Besides, it wasn’t the sweet potatoes fault they got a perm. In my cart they went. Now I was committed. Off to make THE BEST spiralized veggies ever (or at least the best in my house 😉
For starters, I had no idea how to cook these poor things. Do you boil them? Bake them? Turns our a saute pan and a little olive oil work great. And even better when you add in a ton of fresh veggies and big bold flavors. I’m kind of getting the craze now.
I have always been a huge fan of sweet potatoes. For so many reasons, but one is how versatile they are. The sweet, but mellow flavor profile can be taken in so many directions. I especially love combining sweet potatoes with really savory and bold flavors. Their sweet notes create a great balance in big bold dishes, like this pad thai.
Now I should also preface that I’m using the term “pad thai” very broadly here. I’m taking a few of my own liberties (but that’s the beauty of cooking, right?). So there are no noodles, no egg and the sauce might not be the “traditional” pad thai sauce – but all the flavors combined remind me so much of some of my very favorite pad thai dishes – only healthier.
This dish comes together pretty quickly. It can be done in about 10-15 minutes, so it’s a great easy week night dinner.
To start, I lightly sautéed the sweet potatoes, then added in a generous amount of red cabbage, green onions, garlic and ginger. I gave it a quick toss and topped it off with a few extra green onions, bean sprouts, chopped peanuts, cilantro and of course a few squeezes of lime. But the real winner here is the sauce. Oh my gosh, it’s so addicting. I don’t know why I don’t make double batches of this sauce because I put it on everything now. It’s that good.
The sauce is essentially peanut (or any nut butter), garlic, ginger, red curry paste, rice wine vinegar, lime, and soy sauce. All blended up. It’s creamy, thick, salty, sweet, tart, and addicting. I drizzled waaaay more than necessary over my little sweet potatoes, but they loved it. We all loved it. Even JP (who would eat a burger every day if I let him) licked his bowl clean…..a bowl that I might add was completely plant based. Not bad for a little spiralized veggies.
The thing that I loved most about this dish, is that it actually eats like real pad thai. I honestly forgot that the sweet potatoes weren’t noodles. They were so fun and satisfying to eat. I left mine with a little “bite” to it, so the potatoes had great “chew” and didn’t feel mushy at all.
All in all, I’m kind of a new lover of spiralized veggies (and may have done a quick peak on amazon for a “spiralizer”. I may have to break my “no kitchen gadget” rule for this one).
Hope you enjoy, friends!