I love this sweet, peanut butter-y pad thai dish! It’s so easy to make and can be enjoyed throughout the week as leftovers, too. You’ll use your Veggie Bullet to make spiralized yams or “yoodles” which have a crunchy, but soft texture when cooked!
Yields: 4 servings
1 pound boneless, skinless chicken breast tenderloins, patted dry with paper towels
2 medium yams, spiralized with Veggie Bullet
1/2 cup traditional roasted peanuts
1/4 cup green onion, sliced with Veggie Bullet
2 tbsp. olive oil
1 tbsp. olive oil
3 tbsp. all-natural creamy peanut butter
1 tbsp. honey
1 tbsp. soy sauce
Whisk together sauce ingredients and set aside.
Peel yams and cut off both ends, creating a flat edge. Make sure the yams are thin enough to fit through the Veggie Bullet spiralizer chute. Spiralize using Veggie Bullet and set aside.
Preheat a non-stick skillet over medium heat. Add 2 tbsp. olive oil to the pan.
Cut chicken tenderloins into 1/2" strips and cook 4-5 minutes on each side until done. Set aside.
In the same pan, add 1 tbsp. olive oil and cook spiralized yams 8-10 minutes, stirring frequently. Make sure not to overfill the pan so the "yoodles" cook evenly.
Add chicken and sauce to the spiralized yams and mix.