Sweet Potato Pad Thai with Salmon (gluten-free, paleo)

Have you ever tried sweet potato noodles? I’ve had zucchini noodles before, but this was my first time spiralizing sweet potatoes and honestly, I am in love. This Sweet Potato Pad Thai with Salmon is everything. Vegetable noodles tossed in homemade almond sauce and topped with pan-seared salmon. This is a real food deliciousness!

SWEET POTATO NOODLES

Using raw sweet potatoes and zucchini instead of rice noodles, help you provide extra nutrients, vitamins and minerals from the veggies. Vegetable noodles work perfectly in this pad thai, since they’re light, crispy and flavorful. Perfectly cooked sweet potato and zucchini noodles absorb delicious flavors of the sauce. Not to mention that the homemade almond sauce is amazing. An addition of maple syrup gives the sauce its needed sweetness.

SWEET POTATO PAD THAI INGREDIENTS

wild-caught salmon fillets

avocado oil

sweet potatoes

zucchini

salt, pepper

lime juice

almond butter

coconut aminos – adds the perfect, rich, salty, and slightly sweet taste to it. If you have never heard of it, coconut aminos is an amazing  alternative to soy sauce. It’s gluten & soy free, and much more delicious!

 rice vinegar

 maple syrup

The really fun thing about this recipe is turning veggies into noodles. I’ve recently been obsessed with my spiralizer, which is a great gadget to have in the kitchen. However, you can also use a peeler to make veggie noodles. They won’t be as curly, but it will still work! This recipe for Paleo No Noodle Veggie Pad Thai topped with a salmon fillet makes the perfect nutritious two servings to keep you full while not making you feel too heavy and tired for the rest of the day.

If you make the recipe yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!

Sweet Potato Pad Thai with Salmon (gluten-free, paleo)

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Serves: 2 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 5 voted )

Ingredients

2 wild-caught salmon fillets

2 tbsp avocado oil

2 sweet potatoes, medium

2 zucchini, medium

salt, pepper

ALMOND SAUCE

2 tbsp almond butter

1.5 tbsp coconut amino (or soy sauce)

1 tbsp + 1 tsp lime juice

1 tbsp rice vinegar

1 tsp maple syrup

1/4 tsp chili flakes

Instructions

1. First prepare the noodles. Spiralize zucchini and sweet potatoes.
2. In a medium bowl, whisk all the sauce ingredients. Set aside.
3. Heat one tablespoon of avocado oil in a medium pan. Add zucchini and sweet potatoes. Toss the noodles and cook until soften but still have a crunch.
4. Stir in the almond sauce and turn off the heat.
5. Prepare salmon while noodles are cooking (you can either use the same pan just transfer noodles to a bowl, or different one).
6. Season salmon with salt, pepper and freshly squeezed lemon juice. Preheat another tablespoon of avocado oil until shimmering. Add a salmon fillet, skin side down. Cook it without touching it, for around 4 minutes and then flip it and cook another 3-4 minutes.
7. Transfer noodles to a plate and top with salmon fillet. Garnish with chopped cilantro, almonds, pumpkin seeds and freshly squeezed lime juice.