Have you ever tried sweet potato noodles? I’ve had zucchini noodles before, but this was my first time spiralizing sweet potatoes and honestly, I am in love. This Sweet Potato Pad Thai with Salmon is everything. Vegetable noodles tossed in homemade almond sauce and topped with pan-seared salmon. This is a real food deliciousness!
SWEET POTATO NOODLES
Using raw sweet potatoes and zucchini instead of rice noodles, help you provide extra nutrients, vitamins and minerals from the veggies. Vegetable noodles work perfectly in this pad thai, since they’re light, crispy and flavorful. Perfectly cooked sweet potato and zucchini noodles absorb delicious flavors of the sauce. Not to mention that the homemade almond sauce is amazing. An addition of maple syrup gives the sauce its needed sweetness.
SWEET POTATO PAD THAI INGREDIENTS
wild-caught salmon fillets
avocado oil
sweet potatoes
zucchini
salt, pepper
lime juice
almond butter
coconut aminos – adds the perfect, rich, salty, and slightly sweet taste to it. If you have never heard of it, coconut aminos is an amazing alternative to soy sauce. It’s gluten & soy free, and much more delicious!
rice vinegar
maple syrup
The really fun thing about this recipe is turning veggies into noodles. I’ve recently been obsessed with my spiralizer, which is a great gadget to have in the kitchen. However, you can also use a peeler to make veggie noodles. They won’t be as curly, but it will still work! This recipe for Paleo No Noodle Veggie Pad Thai topped with a salmon fillet makes the perfect nutritious two servings to keep you full while not making you feel too heavy and tired for the rest of the day.
If you make the recipe yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!
2 wild-caught salmon fillets 2 tbsp avocado oil 2 sweet potatoes, medium 2 zucchini, medium salt, pepper ALMOND SAUCE 2 tbsp almond butter 1.5 tbsp coconut amino (or soy sauce) 1 tbsp + 1 tsp lime juice 1 tbsp rice vinegar 1 tsp maple syrup 1/4 tsp chili flakesIngredients
Instructions