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!
Ingredients
The Sweet Potato Pad Thai
1lbsweet potatoes, cut into ½ inch cubes
2tablespoonsoil, divided
½teaspoonsea salt
2earscorn, shucked
1lbbrussels sprouts, cut in half
6boneless skinless chicken thighs, cut into 4-5 pieces each
6green onions, chopped - keep the whites and greens separate
2inchpiece of ginger, peeled and julienned
3clovesgarlic, smashed with the side of your knife
2largeeggs, whisked
1cupchopped kale, packed
1cupbean sprouts
10ounceswide rice noodles
Chopped peanuts, cilantro, and lime, to serve
The Sauce
1cupsweet chili sauce
⅓cupwater
¼cupEACH: tamarind paste, fish sauce, and soy sauce
2tablespoonslime 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.
1 lb brussels sprouts, 10 ounces wide rice noodles, 1 cup sweet chili sauce, ⅓ cup water, ¼ cup EACH: tamarind paste, fish sauce, and soy sauce, 2 tablespoons lime juice
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.
6 boneless skinless chicken thighs, 2 inch piece of ginger, 3 cloves garlic, 6 green onions
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.
2 large eggs, 1 cup chopped kale, 1 cup bean sprouts
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.