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!