rss facebook The Food in My Beard logo
papertop

Spicy Noodles in a Sweet Potato Almond Sauce

| 3 Comments

Let me tell you the story behind this dish and many similar ones on this website. It starts with me standing at the grocery store. I wasn't inspired by anything on my to-cook list, and shouldn't really be at the store yet, but it happened to be in between where I was and where I am going so here I am. After doing a lap and not really getting anything other than one vegetable I thought looked good, I stop and think for a minute. If I was at home right now and decided not to cook, what take-out would I get? This time the answer was thai noodles. Ok, now what veggie did I grab. This time it was a sweet potato. How can I incorporate a sweet potato into thai noodles? cubes to emulate tofu? Not sure if I am feeling that idea... Then I realized that the texture of a baked sweet potato can be reminiscent of the tamarind pulp used in pad thai, and the recipe instantly formed in my mind!


I wanted a nut flavor but didn't want to use peanuts so instead I decided almonds would do the trick.



Normally some brown sugar would go into a dish like this but the potato has all the sweetness we need. I added the chipotle because it pairs well with sweet potato and I wanted a little mexithai weirdness.



Everything ready to go because once you start cooking it all comes together quick.



I used a ton of jalapeno because I wanted it spicy, but you could use less and take some of the seeds out.  After this, you just dump in the noodles and the sauce and mix it all together.



This came out fantastic! It hit the spot the other night and tasted vaguely like thai take-out but more like an interesting mash-up of everything I wanted to eat at that moment!



The sweet potato and almond flavor added a nice earthy sweet creamyness to the spicy and sour dish.


The sauce was 1/2 cup of almonds, 1 smallish sweet potato, 2 overflowing tablespoons of chipotle sauce, 1/4 cup red wine vinegar, 2 tablespoons soy sauce. Roast the sweet potato until it is nice and soft. Grind the almonds in the food processor with a splash of oil until it becomes a paste. Add everything else to the food processor and pulse until well combined and smooth.

Saute some sliced carrot and jalapeno, then toss in garlic followed by 2 beaten eggs. Once the eggs are mostly cooked, toss in cooked and rinsed noodles, then add the sauce from above. Stir well and remove from heat. Add in mung beans and serve. Top with cilantro.


3 Comments

Dan,

Great call on the fly with this recipe - I'd never considered the textural similarity of a baked sweet potato and tamarind pulp (although not sure when I would have done so in the first place). I am in Africa for a while and the right ingredients are rarely at hand, so I am discovering that making the available seem familiar is a useful skill.

Thanks Dan for great recipe. I like sweet potato...

How many servings does this make?

Leave a comment

paperbottom