- 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 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)
Directions
- For the sauce, grate the gingerroot with the Microplane® Adjustable Fine Grater or Zester to measure 1 tbsp (15 mL).
- Combine all the sauce ingredients in the Manual Food Processor, and process until well blended. Set aside.
- 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.
- 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.
- Add the sweet potatoes, and reduce heat to medium. Cook for 5–7 minutes, or until crisp-tender, stirring occasionally.
- Remove from the heat. Mix the sauce into the noodles. Garnish as desired.