Tossed in a creamy, Thai-inspired peanut sauce, these sweet potato noodles are a savory, healthier alternative to pasta. Sprinkle with crunchy peanuts, roasted chickpeas, and fresh cilantro for a finishing touch.
We’ve done it. We’ve conquered the sweet potato noodle. In all of its healthy glory, we can now enjoy one of our favorite foods in NOODLE FORM. That means we’re getting loaded up with Vitamin A, Vitamin C, fiber, B vitamins, iron, and magnesium. Pasta? With a healthy resumé? I’m in. Are you in? Maybe you need a video to convince you? 😏
After several attempts at cooking sweet potato noodles, we finally succeeded. And trust me – it was worth every failed attempt. Every botched outcome. Every frustrating flop. It has all come down to this.
Zucchini noodles are easy. You don’t even have to cook them. In fact, I prefer to eat them raw. They can be tossed in curry sauce. Or pesto. Or made into a loosely-caprese-inspired salad. But I wanted to find more ways to put our spiralizer to use.
Sweet potatoes noodles are different. A spiralizer can handle sweet potatoes just fine. It’s easy business, turning a tuber into a pile of pretty orange noodles. But then what? Making them edible is the hard part. Don’t even think about boiling them. Steaming them is hard work and you’re likely to end up with soggy noodles. Baking them is good, but that’s more suited to making sweet potato fries.
Like I said, this recipe took a lot of trial and error. But we finally figured out how to perfectly cook sweet potato noodles for a main dish. This cooking method will work for almost any pasta-based dish where you want to swap out regular noodles for something healthier. This particular recipe is the bomb because the sweet potato noodles are tossed in a Thai-inspired sauce that’s creamy, spicy, tangy, and savory. Did I mention the toppings and mix-ins?
Crunchy and salty peanuts. Spicy roasted chickpeas (optional). Fresh, zesty cilantro. We’re having a flavor party and you’re all invited!!! 🎉 🎉 🎉
If you make this recipe, I want to know what you think! Snap it, or put it on your Instagram story, or Instagram it. Or wherever the hell it is people are sharing these days. 🙆
- Serves: 4
- Calories: 229
- Fat: 14.9g
- Saturated fat: 9.2g
- Unsaturated fat: 5.7g
- Trans fat: 0g
- Carbohydrates: 19.9g
- Sugar: 3.9g
- Sodium: 306.5mg
- Fiber: 2.8g
- Protein: 3.5g
- Cholesterol: 0g
- 5 cups spiralized sweet potatoes
- 2 Tablespoons vegetable broth
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- 3 scallions, sliced
- 1 Tablespoon creamy peanut butter
- 1 Tablespoon lemongrass paste
- 4 cloves garlic, minced
- 1 can whole coconut milk
- 2 Tablespoons tamari
- 1 teaspoon grated ginger
- 4 Thai chiles (optional)
- chopped peanuts for garnish
- cilantro for garnish
- Bring 2 tablespoons of oil to medium heat in a large skillet. Add sweet potatoes, 1 teaspoon of salt, and vegetable broth and toss to coat. Cook for 5 minutes, stirring occasionally.
- Remove the sweet potato noodles from the skillet – set them aside in a bowl.
- Add 2 tablespoons of oil to the skillet and return to medium heat. Toss scallions and garlic into the pan and saute for minutes.
- Add lemongrass paste, ginger, and thai chiles and continue to stir.
- Add peanut butter, tamari, and coconut milk and stir to combine. Cook the mixture for 10 minutes, stirring occasionally – the sauce will thicken in consistency.
- Return the sweet potato noodles to the sauce and toss them to coat thoroughly – tongs work best for this.
- Serve the noodles and garnish with chopped peanuts, cilantro, etc.