Ingredients

• 1 large sweet potato, spiralized* Pad Thai Noodles
• 2 cups carrots, chopped Pad Thai Noodles
• 2 cups cauliflower florets Pad Thai Noodles
• 1 small red pepper, julienned Pad Thai Noodles
• cilantro, to garnish Pad Thai Noodles
• 1/4 cup grapeseed oil (or olive oil) Pad Thai Sauce
• 1/4 cup tamari Pad Thai Sauce
• 2 tbsp almond butter Pad Thai Sauce
• 1 tbsp maple syrup Pad Thai Sauce
• 1/2 lime, freshly squeezed Pad Thai Sauce
• 2 cloves of garlic, minced Pad Thai Sauce
• 1-inch knob of ginger, minced Pad Thai Sauce
• 1 tsp crushed red pepper flakes Pad Thai Sauce
• Sea salt, to taste Pad Thai Sauce
• 1-2 tbsp grapeseed oil Pad Thai Noodles

Instructions

1. Prepare sweet potato, carrots, cauliflower and red pepper as stated. Set ingredients aside.
2. Pour Pad Thai Sauce ingredients into a medium size bowl or measuring cup and whisk thoroughly. Set aside.
3. Preheat a large skillet on medium heat and drizzle grapeseed oil in pan. Once hot, begin to sauté the cauliflower and carrots for 5 minutes, followed by the red pepper for 2-3 minutes. Remove from pan and transfer to a large mixing bowl.
4. Using the same pan, toss in the sweet potato noodles (you might want to drizzle it with a bit more grapeseed oil at this point). Toss it in the pan with tongs for 8 minutes until the sweet potato noodles look a bit glossy (but try to avoid overcooking them).
5. Once cooked, add the sweet potato noodles to a bowl with the other vegetables and pour Pad Thai Sauce all over it. Mix with tongs to ensure the sauce covers every part of it.
6. Plate, garnish with cilantro and serve!