How beautiful are these Thai-stlye sweet potato noodles with crisp, green veggies?? Can you believe this…up until this dish I had not yet tried sweet potato noodles? Just kidding…sweet potato noodles, seriously?!? This honestly seemed ridiculous to me when I was first made aware of the idea. Who really has tried sweet potato noodles anyway??
This week for our hot date dinner I wanted to make Tim something “healthy.” The holiday season can mean over indulgence for all of us and when it finally comes to an end, a lot of us are looking for more nutritious, lighter and perhaps plant-focused ways of cooking. Make no mistake, if I am going to do a vegetarian hot date dinner, Tim is OK with that, “but it better be good.” I wanted something beautiful and something bursting with flavor and texture.
Then I saw this……
….on my counter and knew that I had these in my fridge….
Can you see where this is going? I had no plans for that lonely, humble, sweet potato nor for the beautiful, crispy, green veggies, but did have some curiosity about this idea of using a sweet potato in a noodle form as the base of a thai-style dish.
When I think about Thai food, I think about the flavor profile that is often present in the dish including, sweet, sour, spicy, salty and bitter. Thai-style sweet potato noodles with crispy, green veggies is not an authentic Thai dish by any means, but I wanted to use that flavor profile as a guide using things like honey, rice wine vinegar, sambal olek, jalapeno, fish sauce and in place of bitter I used more of a strong, fresh element with ginger and mint.
Here is how this story begins…
Sweet potatoes are most commonly orange, but are also found in other colors, such as white, red, pink, violet, yellow and purple. They can be consumed in a variety of ways, but are most commonly boiled, baked, steamed or fried….until now…..now we are using them as noodles. YAY!! If sweet potato fries are more your speed, try my crispy bakes sweet potato fries.
These tuberous roots are among the most nutritious foods in the vegetable kingdom. They are packed with calcium, potassium,vitamins A and C (webmd) and are a good source of fiber. Their brilliant orange color is irresistible in this dish as well. Thai-style sweet potato noodles with crispy, green veggies comes together quickly…let’s cook..
To begin, you will mince and saute the ginger, jalapeno and garlic until soft for a couple of minutes. Then the chopped, green veggies will be added along with some chicken broth to allow the veggies to briefly steam before they are removed from the heat, crisp-tender. Next, the sweet potato noodles are added and tossed along with another splash of evoo to prevent sticking.
Finally, return the green veggies to the pan, toss the mixture with some of the Thai-style peanut dressing and serve in shallow bowls, topping with chopped peanuts, sesame seeds and fresh mint. Let me make clear that although I was skeptical, this is a wonderful way to use sweet potatoes and a great idea to add to your “healthy” cooking tool kit. Tim was quite impressed and this will be added to the list of “acceptable, vegetarian” hot date dinners. Pour a glass of your favorite crisp, white wine (perhaps a nice Pinot Grigio) to nicely pair with the spiciness of this dish. Cheers!!Print
Thai-Style Sweet Potato Noodles with Crisp Green Veggies
This turned out exactly how I was hoping!! Thai-Style Sweet Potato Noodles with Crisp Green Veggies is popping with flavor, texture and color. Enjoy!!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 T fresh ginger, minced
1 stalk of celery, sliced on the diagonal
2 cups broccoli florets
1/2 cup pea pods, sliced on the diagonal
2 scallions, sliced on the diagonal
1/2 cup + chicken stock
1 sweet potato, spiralized (2-3 cups)
1/4 cup thai-style peanut dressing (http://www.hotdatedinner.com/basic-training-tip-tricks-recipes/)
chopped peanuts, black and white seeds, fresh mint for garnish (all optional)
Heat a large splash of evoo in a large cast iron skillet over medium low heat. Add the garlic, jalapeno and ginger. Saute until fragrant and softened, 2-3 minutes. Increase the heat to medium and add the celery, broccoli, pea pods and scallions along with chicken stock, stir and allow stock to reduce (steaming the veg in the meantime) 4-5 minutes. Remove the veggies from the pan and reserve. Add another splash of evoo to the pan followed by the spiralized sweet potatoes and toss with tongs to coat with the olive oil. Continue to toss with the tongs every few seconds to prevent the potatoes from burning or becoming stuck on the bottom of the skillet, 5-10 minutes depending on texture desired. Add the thai-style peanut dressing and toss to coat the sweet potatoes noodles evenly. Add the reserved veggies back to the pan and toss with tongs to evenly distribute. Serve immediately topping with chopped peanuts, sesame seeds and mint as desired. Enjoy!!
TEXTURE, FLAVOR, COLOR….it is all here!!