This delicious Autumn Sweet Potato Pad Thai marries our favorite take-out Thai recipe with the best seasonal fall vegetables like sweet potatoes, corn, kale, and even brussels sprouts. It's an easy to make and healthy dinner recipe that everyone will LOVE!
I've done something sacrilegious here, and it's awesome. To celebrate all that is so this season, I've brought together my fav pad thai recipe with my fav autumn vegetables.
Purists beware: this isn't your average pad thai. I don't want any complaints about this not being authentic, please and thank you.
This is what happens when pad thai travels the globe and finds itself in the middle of the North American fall harvest. It shacks up with corn, sweet potatoes, brussels sprouts, and even kale and it likes it.
From now on, it'll be known as Autumn Sweet Potato Pad Thai.
Here's the rundown on this Autumn Sweet Potato Pad Thai:
Brussels Sprouts: We all know these are really just baby cabbages (not actually, but they totally look like it!) Since cabbage is delicious in pad thai, sliced brussels work just as well and are even more fall appropriate. Plus, those little gems IMO are way better than regular cabbage.
Corn: Autumn anything is not complete without corn. Pad thai always has a little sweetness to it which goes well with the corn.
Kale: You didn't expect me to leave out kale, did you? When it cooks it wilts so much you hardly notice it in here, but you still get all of its superfood health benefits.
Sweet Potatoes: This wouldn't be a very good sweet potato pad thai if there weren't any sweet potatoes in here! Just like with the corn, these babies compliment the sweetness of the dish.
The Pad Thai Sauce:
We need a minute to talk about the sauce. I made the sauce a few times before I settled on THE ONE. This sauce is just like the one from my fav take out Thai restaurant, but a bit different than other pad thai sauces you'll find on the internet.
The reason is that there's a secret ingredient in here. Want to know what it is? Ok, I'll tell you. I used sweet chili sauce as the base. I'm not claiming it's authentic, but it does replicate the flavor I was after better than anything else I tried.
Once you have your sweet chili sauce, you'll simply add some tamarind, fish sauce, soy sauce, and lime juice and you'll have yourself some delicious pad thai sauce. ← Can you believe I just wrote a sentence that used the word sauce five times? ?
Now my friends, will you promise me you'll make this Autumn Sweet Potato Pad Thai?
This delicious Autumn Pad Thai marries our favorite take-out Thai recipe with the best seasonal fall vegetables like sweet potatoes, corn, kale, and even brussels sprouts. It's an easy to make and healthy dinner recipe that everyone will LOVE!
The Autumn Pumpkin Pad Thai:
- 3 small sweet potatoes (about 1.5 lbs), cut into 1/2 inch cubes
- 2 tablespoons oil, divided
- 1/2 teaspoon sea salt
- 2 ears of corn, shucked
- 1 lb. Brussels sprouts, sliced
- 6 boneless chicken thighs, cut into 4-5 pieces each
- 1 bunch green onions (about 6), chopped (keep whites and greens separate)
- 1 – 2-inch piece of ginger, peeled and julienned
- 3 garlic cloves, smashed with the side of your knife
- 2 large eggs, whisked
- 1 cup chopped kale, packed
- 1 cup bean sprouts
- 10 ounces wide rice noodles
- Chopped peanuts, cilantro, and lime to top
- 1 cup sweet chili sauce
- 1/4 cup tamarind paste
- 1/4 cup each: fish sauce and soy sauce
- Juice from 1 lime
- 1/3 cup water
- Set your oven to 425 degrees. Line a baking sheet with parchment paper.
- Place the sweet potato cubes on the baking sheet, drizzle with 1 tablespoon of oil, and sprinkle with salt. Toss and set in the oven – don't worry if it hasn't completely heated. Let them roast for 15 minutes, stir them and let them roast another 15 minutes. When you stir them, add the corn to the pan. When you take the sweet potatoes and corn out of the oven, let the corn cool slightly then cut off the kernels.
- When the sweet potatoes go into the oven, put a large pot of water on to boil. While it is heating, slice the Brussels and make the sauce by mixing all the sauce ingredients to a medium-sized bowl. When the water comes to a boil, cook the noodles for 5-6 minutes, or until almost fully cooked, then 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 10 minutes. Add the white parts of the green onions, the ginger, and garlic and stir-fry for 1 minute. Add the Brussel sprouts and let them cook for 2-3 minutes.
- 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, the corn kernels, everything from the pan, and the sauce. Over medium-high 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 with chopped peanuts, cilantro, lime and the tops of the green onions on top.
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