I once quit my job to travel around Thailand and Bali for 2 months. I traveled solo, which had it’s ups and downs; but one thing is for sure: it helped me to be present. Without a travel partner to influence my plans, I lingered longer at each meal, listened with more curiosity to the sound of the ocean waves, let my eyes take in more color, and more deeply felt each passing thunder storm. These vegan sweet potato noodles will make me feel like I’m in Thailand for the time being!
It took me about 4 years, but I am finally rediscovering presence and appreciation for the simple things in life. Both when I’m alone and with others.
One of my favorite ways to drop into the here and now is to cook a beautiful meal full of color, flavor, and texture. Cooking is my creative outlet, my moving asana. Eating is my meditation. These soul-full sweet potato noodles are inspired by my Thai travels. The ginger, lime, garlic, and coriander leaves all take me back to the place where I could effortlessly just be.
I hope you enjoy this sweet potato noodles recipe––every single bite. And I hope it inspires you to dip a little deeper into this river called life.s
Sweet Potato Noodles with Tangy Almond Sauce
- 1/4 cup almond butter or peanut butter
- 2/3 cup water
- 1/4 cup fresh lime juice use fresh squeezed
- 1/4 cup soy sauce
- 1 tbsp ginger minced or grated
- 1 tbsp garlic minced
- 1 tbsp maple syrup or other liquid sweetener
- 1-2 tbsp coconut oil or other oil
- 1/2 yellow onion diced or thinly sliced
- 1 Thai chili pepper or 1/2 jalapeño pepper minced
- 1/2 red bell pepper chopped or thinly sliced
- 1 cup red cabbage thinly sliced
- 1 cup broccoli chopped
- 1/2 package extra firm tofu, about 1 cup cubed
- 2 sweet potatoes, medium peeled and tips removed
- 1/2 cup fresh cilantro chopped, loosely packed
- 1/4 cup toasted almonds or peanuts chopped
- 1 lime wedge for serving
- Pour your sauce ingredients (almond butter, water, lime juice, soy sauce, ginger, garlic, and maple syrup) into a sauce pot on medium heat.
- Whisk vigorously until smooth, as the contents begin to simmer.
- Reduce to low heat, cover, and allow the sauce to continue cooking
- Heat oil in a large skillet on medium-high heat. Add the onion, Thai chili, and red pepper, and cook until the veggies begin to soften (3 minutes)
- Add the red cabbage and broccoli, and cook for another 5 minutes.
- Make a space in the middle of the skillet, and add the cubed tofu. Allow it to brown on each side for a few minutes, before stirring all of the veggies and tofu together. Cook for another 5 minutes, or until the broccoli is tender.
- While the veggies are cooking, spiralize the sweet potatoes.
- Once the veggies are cooked, remove them from the skillet.
- Pour the almond sauce into the skillet on medium heat, immediately followed by the spiralized sweet potato noodles. Stir to coat and combine.
- Cover and allow the sauce and noodles to cook for 8 minutes. After 8 minutes stir and taste to see if the sweet potatoes are soft enough to your liking. They will need no more than 15 minutes to cook. Be careful to not overcook them.
- Remove from heat, and stir in the cooked vegetables.
- Serve with chopped cilantro, toasted almonds/peanuts, and a lime wedge. Enjoy hot, room temperature, or chilled.
Pamela / December 5, 2021 at 6:32 pm /
As a gluten-free vegan, I appreciate this recipe a lot. I love sweet potatoes and Thai food, so this wins on every level.
Michelle / May 29, 2021 at 7:12 pm /
Absolutely delicious!!! Pleasantly surprised with how flavorful this was and super easy to make!!
Jenne / June 1, 2021 at 5:28 pm /
Glad you liked it. I’ve been making this sauce for years because it is so delicious and easy. Goes well on anything!
TTJ / October 19, 2018 at 11:31 pm /
here’s my yummy time saving modification! i cubed sweet potato (no spiralizer!) and simmered with a modified sauce: peanut butter instead of almond, ACV instead of lime. sautéed some rainbow chard and kale with garlic, served with jasmine rice. 30 mins from start to finish!
Jenné @ Sweet Potato Soul / October 22, 2018 at 4:37 pm /
Jan / January 29, 2022 at 11:49 am /
Do you think this sauce and veggies can go over a baked sweet potato?
Marisela / January 15, 2018 at 2:03 pm /
This recipe is amazing!! I made it the other day and even my non-vegan family loved it. Just amazing. I love all your recipes and share your love for sweet potato so you are the best blog ever!!
Jenné @ Sweet Potato Soul / January 16, 2018 at 1:08 am /
Yay! I’m so happy to hear that 🙂
Shane Ashworth / October 4, 2017 at 12:20 am /
Stumbled upon your site via youtube video. Newer vegan looking for new recipes and this one did not disappoint. Wow, just wow; I’m actually looking forward to part 2 when I eat the left overs tomorrow! Can’t wait to try all the other ones!
Jenné @ Sweet Potato Soul / October 5, 2017 at 1:41 am /
Hi Shane!! I’m so glad you enjoyed it. This is one of my favorite recipes!!!
Jenné @ Sweet Potato Soul / June 2, 2017 at 5:44 pm /
Fabulous! Thank you so much!
Linda / January 25, 2017 at 2:17 am /
I have tried this and liked it best with the peanut butter vs almond. Also, I could not find a way to send an email about this but your link for the quiche recipe is not working.
Jenné @ Sweet Potato Soul / February 17, 2017 at 2:52 pm /
Nice! I wish I could try it that way, but I’m allergic to peanuts 🙁
I’ll fix that link. Thanks for letting me know!
Alida Carslake / October 26, 2016 at 5:40 pm /
Any recommendations as to buying a spiralizer? I may be wrong, but I believe not all of them can handle hard veggies. Been thinking of buying one, I only have a small hand held ones.
Jenné @ Sweet Potato Soul / November 20, 2016 at 3:55 pm /
I have the large countertop one. That is great for hard veggies 🙂
Jenné @ Sweet Potato Soul / June 23, 2016 at 1:10 pm /
Thank you, Katie!! xo
Jenné @ Sweet Potato Soul / June 23, 2016 at 1:10 pm /
Yippee!! I’m so glad you both enjoyed it. Thank you, Margaret! xo
Jenné @ Sweet Potato Soul / June 23, 2016 at 1:08 pm /
Fantastic!! You made a beautiful feast 🙂
I’m honored to be able to help. Thank you!!