One of my favorite restaurants here in Knoxville is a local joint called Tomato Head. They have wonderful gluten-free, dairy-free pizzas that I sporadically enjoy but must of the time I opt for a salad… however, on Fridays they indulge us foodies with a special bowl. I got so lucky to have snagged up one of their peanut butter thai bowls made with buckwheat noodles and MY GOLLY IT WAS OUT OF THIS WORLD. I went back the following week but it was gone. It disappeared out of my world as quickly as it had entered but I couldn’t give up on the dream that easy. My mouth is watering just thinking about the wonders of those perfect noodles. Following my obsession, I set out to recreate the peanut butter goodness that treated my taste buds so kindly. My first attempt was a big fat failure but this version is much closer. I frequently day dream about this peanut buttery bowl of heaven so in the name of fair game- you’ve been warned!
(PS- the purple potato is just TOO gorgeous for words, am I right?!)
Peanut Butter Sweet Potato Pad Thai
For the peanut butter sauce, you need:
- 6 tbl unsweetened smooth peanut butter
- 3 tbl coconut aminos
- 1 tbl sesame oil
- 1 tbl maple syrup
- 1 tsp freshly grated ginger
- 2 cloves of garlic, minced
- 2 tbl freshly squeezed lime juice
- 1/2 tsp salt
- 1 tbl + 2tsp vegetable stock
For sweet potatoes, you need:
- 1 large sweet potatoes, peeled and diced into small cubes
- Vegetable stock to cover potatoes, about 1-2 cups
For roasted asparagus, you need:
- 1 half bunch fresh asparagus
- 1/2 tbl olive oil
- salt and pepper
For final assembly, you need:
- 1 tbl chopped cilantro
- 1 tbl sesame seeds
- 2 tbl peanuts, coarsely chopped
- Preheat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper. Lay on roasting pan and bake for about 20 minutes, until tender and slightly shriveled.
- Meanwhile, place diced sweet potatoes in a pot with vegetable stock, cook until fork tender - about 7 minutes. (You could also steam the potato!)
- Cook gluten-free pad thai noodles according to box instructions.
- In a small pot, whisk together all the ingredients for the sauce: peanut butter, coconut aminos, sesame oil, maple, ginger, garlic, lime juice, salt and vegetable stock over medium heat. Set aside once melted.
- Add the noodles, sauce, asparagus and sweet potatoes to a medium sized pan over medium heat and warm through. About five minutes.
- Top each dish with sesame seeds, chopped peanuts and cilantro.