One of my favorite restaurants here in Knoxville is a local joint called Tomato Head. They have wonderful gluten-free, dairy-free pizzas that I sporadically enjoy but must of the time I opt for a salad… however, on Fridays they indulge us foodies with a special bowl. I got so lucky to have snagged up one of their peanut butter thai bowls made with buckwheat noodles and MY GOLLY IT WAS OUT OF THIS WORLD. I went back the following week but it was gone. It disappeared out of my world as quickly as it had entered but I couldn’t give up on the dream that easy. My mouth is watering just thinking about the wonders of those perfect noodles. Following my obsession, I set out to recreate the peanut butter goodness that treated my taste buds so kindly. My first attempt was a big fat failure but this version is much closer. I frequently day dream about this peanut buttery bowl of heaven so in the name of fair game- you’ve been warned!

(PS- the purple potato is just TOO gorgeous for words, am I right?!) 

Peanut Butter Sweet Potato Pad Thai

For the peanut butter sauce, you need:

• 6 tbl unsweetened smooth peanut butter
• 3 tbl coconut aminos
• 1 tbl sesame oil
• 1 tbl maple syrup
• 1 tsp freshly grated ginger
• 2 cloves of garlic, minced
• 2 tbl freshly squeezed lime juice
• 1/2 tsp salt
• 1 tbl + 2tsp vegetable stock

For sweet potatoes, you need:

• 1 large sweet potatoes, peeled and diced into small cubes
• Vegetable stock to cover potatoes, about 1-2 cups

For roasted asparagus, you need:

• 1 half bunch fresh asparagus 
• 1/2 tbl olive oil
• salt and pepper

For final assembly, you need:

• 1 tbl chopped cilantro
• 1 tbl sesame seeds
• 2 tbl peanuts, coarsely chopped

Get cooking:

1. Preheat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper. Lay on roasting pan and bake for about 20 minutes, until tender and slightly shriveled. 
2. Meanwhile, place diced sweet potatoes in a pot with vegetable stock, cook until fork tender - about 7 minutes. (You could also steam the potato!)
3. Cook gluten-free pad thai noodles according to box instructions. 
4. In a small pot, whisk together all the ingredients for the sauce: peanut butter, coconut aminos, sesame oil,  maple, ginger, garlic, lime juice, salt and vegetable stock over medium heat. Set aside once melted.
5. Add the noodles, sauce, asparagus and sweet potatoes to a medium sized pan over medium heat and warm through. About five minutes.
6. Top each dish with sesame seeds, chopped peanuts and cilantro.