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Time
35 min
Level
Medium
Author
eatingwell

Sweet Potato Pad Thai

high-fiber
Instructions
1
Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
2
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.
3
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.
Micro nutrients
Total weight
435.7g
Carbs
46.5g
Dietary fiber
6.31g
Sugar
14.4g
Fats
25.75g
Saturated
4.55g
Poly
5.93g
Mono
9.44g
Proteins
18.82g
Calcium
39.77%
Iron
39.42%
Magnesium
42.08%
Vitamin A
1182.72%
Vitamin C
400.79%
Vitamin D
0mg
Vitamin B6
1.18%
Vitamin B12
0mg
Cholesterol
248%
Sodium
124.3%
Potassium
60.66%
Percentages are based on a diet of 2000 calories a day.
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