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September 2016

Chicken & Sweet Potato Pad Thai

Sauce 1 1” (2.5 cm) piece peeled fresh gingerroot (1 tbsp/15 mL grated) 1/2 cup (125 mL) smooth cashew, almond, or peanut butter 1/4 – 1/2 cup (50-125 mL) water (see cook’s tip) 1 tbsp (15 mL) fresh lime juice 1 tbsp (15 mL) gluten-free soy sauce 1/2 tbsp (7 mL) honey 1/2 tsp (2 mL) toasted sesame oil 1   garlic clove, pressed 1/2 tsp (2 mL) dried red pepper flakes (optional) Pad Thai 2   medium sweet potatoes, peeled, ends trimmed, and cut into halves or Read More