Sweet Potato Pad Thai

Sweet Potato Pad Thai

Ingredients

• 3 tablespoons rice vinegar
• 1½ tablespoons fish sauce
• 1 tablespoon honey
• 2 teaspoons chile-garlic sauce
• 1 teaspoon peanut oil plus ¼ cup, divided
• 4 large eggs, beaten
• 2 12-ounce packages sweet potato “noodles” (11 cups), long strands cut into 2 or 3 pieces
• 1 medium red bell pepper, thinly sliced
• 1 bunch scallions, sliced into 1-inch pieces
• 3 large cloves garlic, minced
• 3 cups bean sprouts
• ¼ cup unsalted roasted peanuts, chopped
• ⅓ cup chopped fresh cilantro
• 4 lime wedges

Directions

1. Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
2. Heat a large wok or skillet over high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set on the bottom, 30 to 45 seconds. Flip over and cook until completely set, about 30 seconds more. Transfer to a cutting board and slice or chop.
3. Swirl the remaining ¼ cup oil into the wok (or skillet). Add sweet potato noodles, bell pepper, scallions and garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts, the reserved sauce and the cooked egg; toss until heated through, 1 to 2 minutes. Serve, garnished with peanuts, cilantro and lime wedges.