MMAZ, Meatless Monday A-Z, this week is yams! I decided to spice things up and make something I was craving, with a twist, Crunchy Yam Noodles with Spicy PB Sauce. Think an almost raw pad Thai made with spiralized yam “noodles” and a spicy, or not so spicy, peanut butter sauce. Top that with shredded carrots, cilantro, avocado, and crunchy peanuts! Not only is this a delicious dinner but if you have any leftover it makes a delicious cold salad for lunch the next day. If you need protein you can add a protein, as shown below.
Crunchy Yam Noodles with Spicy PB Sauce
Makes 4 servings
1c spicy peanut butter, smooth or crunchy for less heat or a combination of (used half Peanut Butter & Co The Heat Is On and half Peanut Butter & Co Crunch Time)
1 box, 11 oz, So Delicious Culinary Coconut Milk, Original (can use canned full fat coconut milk, just use a little less than a full can)
1 TBSP coconut palm sugar
3 TBSP Bragg’s Liquid Aminos or soy sauce
1 TBSP lime juice
1/4c chopped cilantro
1/4c chopped peanuts
1-1 1/2c shredded carrots
1-2 avocados, pitted and diced
*You can also add a protein. Shown below with diced Beyond Meat Chicken-Free Grilled Strips.
In a jumbo chicken fryer or stock pot, whisk together peanut butter, coconut milk, coconut palm sugar and soy sauce on low heat until smooth and combine. In the mean time peel yams and using a spiralizer with the smallest noodle slicer spiralize noodles. If you do not have a spiralizer you can also use a food processor, peeler, or large shred them. Add lime to warm sauce and mix. Add yam noodles to the sauce, toss, and cover for 5-7 minutes or until desired tenderness. I like them just slightly softened but still with a lot of crunch. Plate noodles and top with shredded carrots, cilantro, avocado, and peanuts. Enjoy!