This (protein-packed) sweet potato pad Thai is a game-changer

Sweet potato: the ultimate hackable healthy ingredient?

I’m starting to think so. Not only does it serve as a stand-in for your toast or a (highly Instagrammable) dessert bar booster, but the tuber’s about to make your Seamless habit a thing of the past.

Foolproof Living blogger Ayşegül Sanford discovered that it’s a delicious starring ingredient in an all-time favorite delivery dish: pad Thai. Just send the root veggie through your spiralizer and—boom!—you’ve got a mouth-watering dish full of un-noodles. (Switching out the rice version for sweet potatoes adds a big dose of vitamin C, potassium, magnesium, and fiber, FYI.)

And since the dish is packed with plenty of edamame and peanut butter, there’s way more protein in it than what you’d get in your usual takeout order. Feel free to tip yourself for a speedy delivery.

Keep reading to get the recipe for this protein-packed sweet potato pad Thai.

Sweet potato pad Thai

Ingredients
For the dressing3 Tbsp unsweetened and smooth peanut butter3 Tbsp tamari1 Tbsp sesame oil1 Tbsp maple syrup1 tsp freshly grated ginger2 cloves of garlic, minced2 Tbsp freshly squeezed lime juice1/2 tsp salt3 tsp vegetable stock

For the pad Thai1 Tbsp of olive oil1 small onion, chopped1 red or yellow bell pepper, seeded and sliced thinly2 medium-size sweet potatoes, peeled and spiralized1/4 cup vegetable stock1/2 cup edamame3 Tbsp chopped cilantro

As garnish1 Tbsp sesame seeds2 stalks of green onions, both white and green parts chopped2 Tbsp lightly salted peanuts, coarsely chopped

1. Whisk together all the ingredients for the dressing in a bowl, cover with plastic wrap, and refrigerate until you’re ready to use it.

2. Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, five minutes.

3. Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for seven minutes.

4. Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook three minutes until it’s warm.

5. Off the heat, stir in the edamame and chopped cilantro.

6. To serve, divide the pad Thai in four bowls and garnish each one with sesame seeds, green onions, and peanuts.

Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. Get more must-try, mind-blowing ideas from the Recipe of the Week archive.

This recipe is a good go-to if you’re living the gluten-free life, and so are these no-grain breads. But if you prefer to make your own, this alt-flour guide will come in handy.