Sweet Potato Pad Thai
Ingredients
3 tablespoons rice vinegar
1 ½ tablespoons fish sauce
1 tablespoon honey
2 teaspoons chile-garlic sauce
13 teaspoons 1 teaspoon peanut oil plus 1/4 cup, divided
4 large eggs, beaten
24 ounces 2 12-ounce packages sweet potato "noodles" (11 cups), long strands cut into 2 or 3 pieces
1 medium red bell pepper, thinly sliced
1 bunch scallions, sliced into 1-inch pieces
3 large cloves garlic, minced
3 cups bean sprouts
¼ cup unsalted roasted peanuts, chopped
⅓ cup chopped fresh cilantro
4 wedge (blank)s lime wedges
Directions
Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
Heat a large wok or skillet over high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set on the bottom, 30 to 45 seconds. Flip over and cook until completely set, about 30 seconds more. Transfer to a cutting board and slice or chop.
Swirl the remaining 1/4 cup oil into the wok (or skillet). Add sweet potato noodles, bell pepper, scallions and garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts, the reserved sauce and the cooked egg; toss until heated through, 1 to 2 minutes. Serve, garnished with peanuts, cilantro and lime wedges.
Nutrition
464 calories; protein 14.7g 30% DV; carbohydrates 50.2g 16% DV; exchange other carbs 3.5; dietary fiber 8.6g 35% DV; sugars 17.3g; fat 24.2g 37% DV; saturated fat 4.8g 24% DV; cholesterol 186mg 62% DV; vitamin a iu 2868.1IU 57% DV; vitamin c 59.5mg 99% DV; folate 112.4mcg 28% DV; calcium 110.1mg 11% DV; iron 4.1mg 23% DV; magnesium 98.5mg 35% DV; potassium 987.4mg 28% DV; sodium 811.5mg 33% DV; thiamin 0.1mg 13% DV; added sugar 4g.