It’s been a long ok’ while since I last posted a recipe on the blog. I used to do it all the time and then when my health bit me on the bum, my health became so limited that so didn’t think people would really be interested in my recipes anymore. Then I put my sweet potato noodle pad Thai on my Instagram stories and everyone i.e more than 5 people were messaging me asking for a recipe. I said I’d do a blog post and finally it’s here. I actually cooked and shot this before Lars was born. I think I even froze a load of it for our post baby meal selection. Oh I miss the freezer meal catalogue days.

It’s a variation on an old recipe I used to make avec gluten but it’s still just as tasty (approved by every guest we’ve tried it on) and it’s really easy. A great meal for a big group as well as a couple and you can swap in the different meats, seafood or leave it meat free if you fancy. 

Marinade

  • 1 cup tapioca 
  • 1 egg
  • Handful coriander 
  • Squeeze of half lime
  • 1 garlic clove minced 
  • half cup coconut aminos (you can use soy sauce or tamari instead)
  • Salt and pepper


Sauce 

  • 1 cup smooth peanut butter 
  • 3 tbsp Fish sauce
  • 4tbsp Sweet chilli sauce 
  • Juice of 2 limes 
  • Pinch of Chilli flakes 

Main ingredients

  • 4 Chicken breasts (swap in prawns or leave altogether)
  • 300g beansprouts
  • 1 onion chopped
  • 3 medium sweet potatoes (long and thin help)

Garnish

  • 3 chopped spring onions
  • handful of coriander
  • sprinkle salted peanuts
  • a wedge of lime each
  1. Start by marinading the chicken. Mix all of the ingredients for the marinade well and add the chicken. Allow to sit for about half an hour. It is a slightly strange consistency but thats ok. Give it all a mix before frying the chicken.
  2. Meanwhile make the sauce by mixing all the sauce ingredients and put to one side.
  3. Then use a spiralizer to make the sweet potato noodles. As I said this is much easier to do if their long and thin potatoes if you’re using a hand held one.
  4. Fry your onion in coconut or sesame oil until golden and then add the chicken and all the marinade bowl contents and stir. Make sure all the meat is remaining coated.
  5. Then add the bean sprouts and the sauce, along with a cup of water and stir in.
  6. Then add the sweet potato noodles, stirring in and waiting until they soften slightly.
  7. Serve with the garnishes sprinkled on top and a wedge of lime for squeezing and enjoy.

The post Free From Pad Thai appeared first on The Lovely Drawer.

©