Sweet Potato-Spinach Praram
- Prep Time 0:25
- Cook Time 0:20
- 13 Comments
This morning, my friend Josh, a fellow telecommuting-home-office-San-Franciscan, managed to officially annoy his roommate by working from home for the umpteenth day in a row and she kindly suggested he get the hell out. Fortunately, he remembered my tipsy-but-genuine offer at a party we both attended about a month ago that he come over some time for a work date/lunch in my kitchen and called me to see if it still stood. As I am a woman of my word (even if I’ve had three glasses of wine before speaking), I happily obliged and invited him over.
He casually mentioned an interest in Thai food and so, while he worked in the living room giving soothing tech support to frazzled information technologists in Kansas via Skype, I worked on recreating my favorite Thai dish, Spinach Praram (essentially spinach with peanut sauce). I added healthy sweet potatoes to bulk it up and firm tofu for protein and then we lunched on the spicy, filling and very inexpensive result.
Feel free to switch the tofu out for chicken or prawns and/or the noodles for steamed white or brown rice. Also, I love to spice it up with a drizzle of Sriracha.
- 8 oz. rice noodles (thick or thin) $1.50 for 14 oz.
- 2 tbsp vegetable oil Pantry
- 1 onion, diced $0.50
- 1 large sweet potato, scrubbed and cut int 1” chunks $1
- 8 oz. firm tofu, cubed $1.50 for 14 oz.
- salt Pantry
- 12 cups (1 9-oz. bag) baby spinach $2
- 1 recipe Basic Peanut Sauce $7
Total Cost of Ingredients $13.50
Cook the rice noodles according to package directions. Drain and return to pot with a little water to keep them from sticking. Keep warm over a very low flame.
Heat the oil in a large frying pan over medium-high heat. Add the onion and cook for 2-3 minutes, until very fragrant. Add the sweet potato and cook for 4-5 minutes. Add 1 cup water to the pan, cover and reduce heat to low. Cook for 5-7 minutes or until water is absorbed and the sweet potato is tender.
Increase heat to medium and add the tofu. Cook just until hot and season lightly with salt.
Add the spinach to the pan and cook, moving around with tongs to encourage wilting.
Once spinach has wilted, pour peanut sauce over the contents of the pan. It will be very saucy. Stir gently using tongs.
Serve the praram hot over the noodles. Garnish with cilantro or jalapeño slices.