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Thai-Style Sweet Potato Noodles
There's so much to love about these Thai-Style Sweet Potato Noodles! Tender spiralized sweet potatoes are cooked in a sweet and zesty almond sauce and tossed with crisp veggies and meaty tofu. Perfect for quick plant-based dinners and satisfying Thai food cravings!
Servings: 4 servings
Equipment
- spiralizer handheld or hand-crank
Ingredients
Almond Sauce
- 1/4 cup creamy almond butter or peanut butter
- 2/3 cup water
- 1/4 cup freshly squeezed lime juice
- 1/4 cup soy sauce regular or tamari
- 1 tbsp minced or grated ginger
- 1 tbsp minced garlic
- 1 tbsp maple syrup or agave syrup
Sweet Potato Noodles
- 1 tbsp avocado oil or another neutral oil
- 1/2 yellow onion diced or thinly sliced
- 1 Thai chili pepper or 1/2 jalapeño pepper minced, optional
- 1/2 red bell pepper chopped or thinly sliced
- 1 cup thinly sliced red cabbage
- 1 cup chopped broccoli
- 1 cup cubed extra firm tofu about 1/2 a 12 oz. package
- 2 medium sweet potatoes peeled, tips removed, and spiralized (see notes)
- 1/2 cup chopped fresh cilantro loosely packed
- 1/4 cup chopped toasted almonds or peanuts
- lime wedges for serving
Instructions
- Add the almond butter, water, lime juice, soy sauce, ginger, garlic, and maple syrup to a small saucepan over medium heat. Whisk vigorously until smooth and the sauce begins to simmer. Reduce the heat to low, cover the pan, and cook the sauce for 10 minutes, stirring periodically.
- While the sauce cooks, heat the oil in a large skillet over medium-high heat. Add the onion, Thai chili, and red pepper, and cook for 3 minutes until the veggies begin to soften.
- Add the red cabbage and broccoli and cook for another 5 minutes or until the broccoli starts to turn bright green.
- Push the vegetables to the outside of the pan, making a space in the middle of the skillet. Add the cubed tofu to the center space and cook it for 5 minutes or until lightly golden.
- Stir the veggies and tofu together. Cook for another 5 minutes or until the broccoli is tender. Add 1/4 cup of water to prevent it from burning, or aid in the cooking if needed. Transfer the vegetables to a clean bowl, and set aside.
- Add the spiralized sweet potatoes to the skillet and cover with the almond sauce. Stir gently until combined. Cover the pan and heat over medium until gently simmering. Cook for 8 minutes, then test the sweet potatoes to see if they are soft enough to your liking. Add additional cooking time as needed; they should need no more than 15 minutes to cook. Be careful not to overcook them, or they will become mushy.
- Remove the skillet from heat and stir in the cooked vegetables.
- Serve bowls of the noodles hot, at room temperature, or chilled, garnished with chopped cilantro, toasted almonds or peanuts, and lime wedges.
Video
Notes
How to Spiralize Sweet Potatoes
- Spiralizer: This appliance cuts vegetables into long spaghetti-like shapes, making it one of the easiest ways to make spiralized sweet potato noodles at home. You can buy free-standing spiralizers, spiralizer stand mixer attachments, and multi-purpose machines with spiralizer settings.
- Julienne Peeler: For a more affordable method that requires a bit of elbow grease, consider this hand-held spiralizing tool. It's similar to a vegetable peeler but has additional vertical blades that julienne the veggies with each swipe.
- Pre-Cut Noodles: If you're looking for the most convenient option, pre-cut noodles are for you! Many well-stocked grocery stores now sell fresh sweet potato noodles in the prepared produce section.
- Multitask. Save time by simmering the sauce while stir-frying the vegetables and preparing the garnishes while the sweet potato noodles cook.
- Prep the ingredients ahead. For the smoothest cooking and multitasking, have the sweet potatoes spiralized and the rest of the ingredients chopped and measured before firing up the stovetop.
- Adjust the sweet potato cooking time. Test the noodles after 8 minutes of simmering. If they are too firm, continue cooking them, checking them every few minutes for doneness. To prevent mushy noodles, don't cook them longer than 15 minutes.
- Serve at any temperature. For a warm meal, serve it piping hot, though this sweet potato noodle recipe is also totally tasty served cold or at room temperature.
- Refrigeration: Leftover sweet potato pasta noodles keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, you can also freeze the noodles in a freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator.
- Reheating: Warm the sweet potato pasta in a saucepan over low heat with a splash of vegetable stock or broth for 5 minutes, stirring periodically, or in the microwave on gentle heat until hot.
Nutrition
Calories: 313kcal | Carbohydrates: 39g | Protein: 13g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 931mg | Potassium: 854mg | Fiber: 7g | Sugar: 12g | Vitamin A: 17026IU | Vitamin C: 61mg | Calcium: 149mg | Iron: 3mg