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Chicken & Sweet Potato Pad Thai


  • 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 thirds (about 1¾ lbs./750 g)
  • 1 tsp (5 mL) olive oil
  • 1   medium red bell pepper, sliced into thin strips
  • 3 cups (750 mL) small fresh broccoli florets (about 8 oz/250 g)
  • 2 cups (500 mL) cooked diced chicken
  •  Green onion slices, chopped cilantro, chopped peanuts or lime wedges to garnish (optional)


  1. For the sauce, grate the gingerroot with the Microplane® Adjustable Fine Grater or Zester to measure 1 tbsp (15 mL).
  2. Combine all the sauce ingredients in the Manual Food Processor, and process until well blended. Set aside.
  3. Spiralize the sweet potatoes with the fettuccine blade on the Veggie Spiralizer; set aside. Trim the noodles with the Professional Shears to shorten the strands.
  4. Heat the oil in the 12” (30-cm) Executive Nonstick Skillet over medium-high heat for 3–5 minutes, or until shimmering. Add the bell pepper, broccoli, and chicken. Cook for 2 minutes, stirring occasionally.
  5. Add the sweet potatoes, and reduce heat to medium. Cook for 5–7 minutes, or until crisp-tender, stirring occasionally.
  6. Remove from the heat. Mix the sauce into the noodles. Garnish as desired.

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