Chicken & Sweet Potato Pad Thai

pamperedchef.com

Tobi

subheading: Sauce:

1 1” (2.5 cm) piece peeled fresh gingerroot (1 tbsp/15 mL grated)

½ cup (125 mL) smooth cashew, almond, or peanut butter

¼ to ½ cup (50 to 125 mL) water (see cook’s tip)

1 tbsp (15 mL) fresh lime juice

1 tbsp (15 mL) gluten-free soy sauce

½ tbsp (7 mL) honey

½ tsp (2 mL) toasted sesame oil

1 garlic clove, pressed

½ tsp (2 mL) dried red pepper flakes (optional)

subheading: Pad Thai:

2 medium sweet potatoes, peeled, ends trimmed, and cut into halves or thirds (about 1¾ lbs./750 g)

1 tsp (5 mL) olive oil

1 medium red bell pepper, sliced into thin strips

3 cups (750 mL) small fresh broccoli florets (about 8 oz/250 g)

2 cups (500 mL) cooked diced chicken

Green onion slices, chopped cilantro, chopped peanuts or lime wedges to garnish (optional)

Directions at pamperedchef.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer