Sweet Potato Pad Thai Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles with sweet potatoes, kale, brussels sprouts, and chicken thigh dressed in a delicious pad thai sauce with tamarind and sweet chili. A seasonal take on the Thai classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb sweet potatoes (cut into ½ inch cubes)
- 2 tablespoons oil (divided)
- ½ teaspoon sea salt
- 2 ears corn (shucked)
- 1 lb brussels sprouts (cut in half)
- 6 boneless skinless chicken thighs (cut into 4-5 pieces each)
- 6 green onions (chopped - keep the whites and greens separate)
- 2 inch piece of ginger (peeled and julienned)
- 3 cloves garlic (smashed with the side of your knife)
- 2 large eggs (whisked)
- 1 cup chopped kale (packed)
- 1 cup bean sprouts
- 10 ounces wide rice noodles
- Chopped peanuts, cilantro, and lime (to serve)
- 1 cup sweet chili sauce
- ⅓ cup water
- ¼ cup EACH: tamarind paste, fish sauce, and soy sauce
- 2 tablespoons lime juice
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 2411mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1458mg
- Calcium
- 114mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2411MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.