Sweet Potato and Cabbage Pad Thai

2 medium sized sweet potatoes, ends removed and peeled (3 mm spiral blade)

1 small or ½ of a medium sized purple cabbage

2 tablespoons reduced sodium tamari (sub soy sauce)

2 tablespoons peanut butter or almond butter

¼ cup freshly squeezed lime juice + additional lime wedges for serving

2 tablespoons ginger, minced (divided)

3 cloves garlic, minced (divided)

2 tablespoons sesame oil (divided)

1 teaspoon maple syrup

1 teaspoon or more hot sauce (depends on how hot you like it!)

2 tablespoons avocado, coconut, or olive oil (divided)

4 pasture-raised eggs

2 scallions, thinly sliced

½ cup roasted lightly salted peanuts, coarsely chopped

1 cup bean sprouts

1 tablespoon gomaiso (ground sesame seeds and salt)

  1. Spiralize the sweet potatoes (3 mm blade) and slice the cabbage. Set aside.
  2. To make the sauce, whisk together the tamari (soy sauce), nut butter, lime juice, half of the ginger and garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust if needed.
  3. In a pan, add 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the sweet potato and cabbage noodles and cook for 10 minutes or until softened.
  4. Crack the eggs in a bowl and beat. Move mixture to half of pan and add oil or butter and scrabble eggs.
  5. Add peanut sauce and toss well to combine.
  6. Transfer to serving bowls and garnish with scallions, chopped peanuts, bean sprouts, and gomaiso (sesame seeds).