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.