It’s Sunday night, you’re tired (maybe hungover, no judgement) and you’d rather starve than leave the sofa to cook yourself a nutritious dinner. So you order takeaway, probably pad thai. It’s undeniably one of our favourite meals. You happily eat the whole thing, probably from the container (because cbf cleaning) and then, naturally, you feel ill.
That’s the thing about “comfort food”, it’s usually not comforting at all. That being said, it can be, all it takes is a bit of tweaking and nutritionist, Jacqueline Alwillhas done just that. She’s healthified our favourite indulgence to make it free of gluten, sugar, and guilt. And the best bit is that it requires minimal effort so it’s an easy, throw-together meal that will actually hit the spot. This is real comfort food.
“This is a great option for a purely plant-based meal, rich in quality carbohydrates, fibre, antioxidants and deliciously satisfying healthy fats (from cashews) for our appetite, energy and heart. Of course, you’re welcome to add a protein of choice and with any leftover satay sauce simply save it for a rice paper or spinach roll up session the next day! – Jacqueline Alwill.
Sweet Potato Pad Thai Recipe
GF | DF | SF | V
Serves 4 as a light meal
1 large (750g) sweet potato, peeled and noodled
1 teaspoon coconut oil
1 bunch broccolini, cut into thirds
1 small red capsicum
200g zucchini, cut into strips
1/2 bunch coriander, leaves picked, stalks finely chopped
1/2 cup cashew butter
1 1/2 tablespoons lime juice (approximately 1 lime)
1 tablespoon tamari
1 tablespoon grated ginger
1 teaspoon sesame oil
1 clove garlic, peeled and minced
1/2 cup water
Combine all ingredients for satay sauce in a blender and blitz until creamy. Set aside.
MAKE THE PAD THAI STIR FRY:
Shorten the sweet potato noodles ever so slightly, as you would like to pick them up and eat them.
Heat coconut oil in a large fry pan or wok on medium high heat, add broccolini, capsicum, zucchini and coriander stalks and cook for 2-3 minutes.
Add sweet potato noodles and cook for 5 minutes or so (until tender), tossing occasionally.
Remove from heat, garnish with extra spring onions, peanuts and lime wedges, drizzle satay sauce over and serve.
+ Notes and Inspiration Because there isn’t a meat-based protein, keep the zucchini larger so they have some ‘meatiness’ to them. Add extra veggies should you wish—we added roasted baby eggplant and it was delicious.