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Sweet Potato Pad Thai Recipe
This sweet potato pad thai recipe marries our favorite take-out Thai recipe with the best seasonal fall vegetables. Sweet potatoes, corn, kale, and brussels sprouts find themselves next to rice noodles drenched in the most delicious pad thai sauce. Sacrilege never tasted so good!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 612 kcal
Cuisine:
Thai
Ingredients
The Sweet Potato Pad Thai
- 1 1 lb sweet potatoes cut into ½ inch cubes
- 2 2 tablespoons oil divided
- ½ ½ teaspoon sea salt
- 2 2 ears corn shucked
- 1 1 lb Brussels sprouts cut in half
- 6 6 boneless skinless chicken thighs cut into 4-5 pieces each
- 6 6 green onions chopped - keep the whites and greens separate
- 2 2 inch piece of ginger peeled and julienned
- 3 3 cloves garlic smashed with the side of your knife
- 2 2 large eggs whisked
- 1 1 cup chopped kale packed
- 1 1 cup bean sprouts
- 10 10 ounces wide rice noodles
- Chopped peanuts, cilantro, and lime to serve
The Sauce
- 1 1 cup Sweet chili sauce
- ⅓ ⅓ cup water
- ¼ ¼ cup EACH: tamarind paste, fish sauce, and soy sauce
- 2 2 tablespoons lime juice
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the sweet potato cubes on the baking sheet, mix them with 1 tablespoon of oil, and sprinkle with salt. Roast for 15 minutes and then mix in the corn and continue to roast for another 15 minutes.
- When the sweet potatoes go into the oven, put a large pot of water on to boil. While it is heating, slice the brussels sprouts and make the sauce by mixing all the sauce ingredients in a medium-sized bowl.
- When the water comes to a boil, cook the noodles for 5-6 minutes, or until they're almost fully cooked. Drain them in a colander and rinse them well with warm tap water.
- In a wok or large skillet, heat the remaining tablespoon of oil. Add the chicken and stir-fry until well browned and cooked through, about 8 minutes. Add the white parts of the green onions, ginger, and garlic and stir-fry for 1 minute. Add the brussels sprouts and let them cook for 2-3 minutes, just until they begin to soften.
- Push the chicken to one side of the pan and add the whisked eggs to the other side. Let the eggs cook for 1 minute, stirring them so they are scrambled. Add the kale and bean sprouts to the pan. At this point, if you are still waiting for the sweet potatoes to finish roasting, set the pan aside.
- Place the cooked rice noodles back into the pot they were cooked in and add the sweet potatoes and corn, everything from the pan, and the sauce. Over medium heat, gently toss the noodles to mix everything together and let some of the sauce soak into the noodles. Serve the sweet potato pad thai topped with chopped peanuts, cilantro, lime, and the tops of the green onions.
Cup of Yum
Nutrition Information
Serving
1 serving = ⅙ of the recipe
Calories
612kcal
(31%)
Carbohydrates
94g
(31%)
Protein
33g
(66%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
169mg
(56%)
Sodium
2196mg
(92%)
Potassium
1104mg
(32%)
Fiber
7g
(28%)
Sugar
31g
(62%)
Vitamin A
11130IU
(223%)
Vitamin C
87mg
(97%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 612
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 612kcal | 31% |
| Carbohydrates | 94g | 31% |
| Protein | 33g | 66% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 2196mg | 92% |
| Potassium | 1104mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 31g | 62% |
| Vitamin A | 11130IU | 223% |
| Vitamin C | 87mg | 97% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.