Ingredients
Pasta
- 5 cups sweet potatoes spiralized
- 2 tbsp vegatable broth
- 2 tbsp Bragg Organic Extra Virgin Olive Oil
- 1 tsp sea salt
Sauce
- 3 scallions, sliced
- 1 tbsp creamy almond butter
- 1 tbsp lemongrass paste
- 4 cloves garlic
- 1 can whole coconut milk
- 2 tbsp tamari
- 4 thai chilis
- chopped almonds for garnish
- chopped cilantro for garnish
Instructions
- Bring 2 tbsp of oil to medium heat in a large skillet.
- Add sweet potatoes, 1 tsp salt, and vegetable broth and toss to coat.
- Cook for 5 minutes, stirring occassionally.
- Remove the sweet potato noodles from the skillet – set them aside in a bowl.
- Add 2 tbsp of oil to the skillet and return to medium heat.
- Toss scallions and garlic into the pan and saute for a minute.
- Add lemongrass paste, ginger and thai chilies and continue to stir.
- Add almond butter, tamari, and coconut milk and stir to combine.
- Cook mixture for 10 minutes, stirring occassionally – the sauce will thicken in consistency.
- Return the sweet potato noodles to the sauce and toss them to coat completely.
- Serve the noodles and garnish with chopped almonds and cilantro.
Tried this recipe?Let us know how it was!