• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

• For the dressing:
• 3 tablespoons unsweetened and smooth peanut butter
• 3 tablespoons tamari*
• 1 teaspoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon freshly grated ginger
• 2 cloves of garlic, minced
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon salt
• 3-4 tablespoons vegetable stock
• For the Pad Thai:
• 1 tablespoon of olive oil
• 1 small onion, chopped
• 1 red or yellow bell pepper, seeded and sliced thinly
• 2 medium-size sweet potatoes, peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
• 1/4 cup vegetable stock
• 1/2 cup edemame
• 3 tablespoons chopped cilantro
• As Garnish:
• 1 tablespoon sesame seeds
• 1-2 stalks of green onions, both white and green parts chopped
• 2 tablespoons lightly salted peanuts, coarsely chopped

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