Sweet potato 'noodles' (spiralized sweet potatoes) are a nutritious, gluten-free alternative to starchy rice or wheat noodles. Look for them in the produce department of your supermarket. If you have a spiralizer, you can certainly make your own 'swoodles' (start with 2 medium sweet potatoes).

Sweet Potato Noodles

Bean Sprouts

Red Bell Pepper

Scallion

Lime

Peanut Oil

Rice Vinegar

Peanuts Unsalted Dry Roasted

Fish Sauce

Honey

Cilantro

Chile-Garlic Sauce

Garlic

Sweet Potato Pad Thai

serving

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Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.

Heat a large wok or skillet over high heat until hot. Swirl in 1 teaspoon oil. Add beaten eggs and cook, without stirring, until set on the bottom, 30 to 45 seconds. Flip over and cook until completely set, about 30 seconds more. Transfer to a cutting board and slice or chop.

Swirl the remaining 1/4 cup oil into the wok (or skillet). Add long strands cut into 2 or 3 pieces sweet potato noodles, thinly sliced bell pepper, sliced into 1-inch pieces scallions and minced garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts, the reserved sauce and the cooked egg; toss until heated through, 1 to 2 minutes. Serve, garnished with chopped peanuts, chopped cilantro and lime wedges.

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Flat-Belly Week 3 Day 6 (dinner)

Nutrients

Ingredients

Sweet Potato Pad Thai

Micro nutrients

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