Reverse Your Fatty Liver Thai Almond Butter Sweet Potato Noodles

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course

Ingredients
  

Pasta

  • 5 cups sweet potatoes spiralized
  • 2 tbsp vegatable broth
  • 2 tbsp Bragg Organic Extra Virgin Olive Oil
  • 1 tsp sea salt

Sauce

  • 3 scallions, sliced
  • 1 tbsp creamy almond butter
  • 1 tbsp lemongrass paste
  • 4 cloves garlic
  • 1 can whole coconut milk
  • 2 tbsp tamari
  • 4 thai chilis
  • chopped almonds for garnish
  • chopped cilantro for garnish

Instructions
 

  • Bring 2 tbsp of oil to medium heat in a large skillet.
  • Add sweet potatoes, 1 tsp salt, and vegetable broth and toss to coat.
  • Cook for 5 minutes, stirring occassionally.
  • Remove the sweet potato noodles from the skillet – set them aside in a bowl.
  • Add 2 tbsp of oil to the skillet and return to medium heat.
  • Toss scallions and garlic into the pan and saute for a minute.
  • Add lemongrass paste, ginger and thai chilies and continue to stir.
  • Add almond butter, tamari, and coconut milk and stir to combine.
  • Cook mixture for 10 minutes, stirring occassionally – the sauce will thicken in consistency.
  • Return the sweet potato noodles to the sauce and toss them to coat completely.
  • Serve the noodles and garnish with chopped almonds and cilantro.