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Thai Peanut Sweet Potato Noodles

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. 

Thai Peanut Sweet Potato Noodles

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.

Sweet Potato

Thai Peanut Sweet Potato Noodles Bowl

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!!!  🎉 🎉 🎉

Chick Peas CilantroThai Peanut Sweet Potato Noodles

If you don’t have a spiralizer yet, I highly recommend going with The Inspiralizer – it was designed by the queen of spiralizing. She knows what she’s doing when it comes to veggie noodles and as such, she’s created the best and most functional spiralizer. 💁💁💁

When you make this recipe, I want to know what you think! Snap it, or put it on your Instagram story, or just Instagram it. I wanna share it on our stories!


Sweet Potato Noodles

Swap pasta for sweet potato noodles to gain vitamin A, vitamin C, and fiber – the creamy, Thai inspired peanut sauce is simple to create!

  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main



  • 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


  1. 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.
  2. Remove the sweet potato noodles from the skillet – set them aside in a bowl.
  3. Add 2 tablespoons of oil to the skillet and return to medium heat. Toss scallions and garlic into the pan and saute for minutes.
  4. Add lemongrass paste, ginger, and thai chiles and continue to stir.
  5. 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.
  6. Return the sweet potato noodles to the sauce and toss them to coat thoroughly – tongs work best for this.
  7. Serve the noodles and garnish with chopped peanuts, cilantro, etc.


  • Calories: 229
  • Sugar: 3.9g
  • Sodium: 306.5mg
  • Fat: 14.9g
  • Saturated Fat: 9.2g
  • Unsaturated Fat: 5.7g
  • Trans Fat: 0g
  • Carbohydrates: 19.9g
  • Fiber: 2.8g
  • Protein: 3.5g
  • Cholesterol: 0g

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  • Tom Sawin
    March 6, 2020

    Loved it! Great combination of flavors, even though I didn’t have Chick Peas or Tamari. We’ll definitely fix this one again after i find the Tamari and Chick Peas.

    • thefitchen
      March 25, 2020

      So glad you enjoyed this recipe! Thank you for letting us know. :)

  • Joanne
    October 8, 2019

    Love this! Was so good and so easy to make! Was even delicious the next day warmed up! I’m sharing it with my followers as well and having them come check you out!

    • thefitchen
      October 9, 2019

      Awesome! I’m so glad you enjoyed this recipe. Thanks for the feedback! :)

  • Kym R.
    May 19, 2019

    My husband & absolutely loved this recipe! Satisfied my thai craving.

    • thefitchen
      May 21, 2019

      Yay! I’m so glad you guys enjoyed. :) Thanks for the feedback!

  • Julie
    May 14, 2019

    How many ounces is “a can” of coconut milk? I may not have any on hand and may wish to substitute.

    • thefitchen
      May 15, 2019

      It’s about 15 oz. :)

  • Val
    November 4, 2018

    Delicious! I did open a can of chick peas though and after realized it was never mentioned in the recipe therefore not added into the meal. I’ll look up how to roast them now since they are open.

    • thefitchen
      November 5, 2018

      I’ll get that added in so it’s easier for everyone! Sorry about that. :)

  • Kathryn
    July 17, 2018

    I’m going to have to try your method. I have also lost my mind trying to make sweet potato noodles. This looks delicious.

  • Carol
    July 7, 2018

    This was one of the strangest things I have ever made. Certainly did not taste the sweet potato. Don’t know what the coconut milk added. Won’t bother with this again.

    • thefitchen
      July 8, 2018

      I’m sorry to hear that you didn’t like this dish! It’s actually one of our favorites – I could drink the sauce. Everyone’s different, though!

  • JoEtte
    January 29, 2018

    Delicious! Adapted a little for allergy to Thai Peppers, added fresh chopped spinach, didn’t have lemongrass paste or Tamari and we still loved it! My first attempt with a spiralizer and with sweet potatoes noodles! Thanks!

    • thefitchen
      February 6, 2018

      Awesome! So glad you enjoyed! I love the changes that you made. :)

  • Jacquie M
    July 13, 2017

    I love sweet potatoes and I’m always looking for different ways to eat them, this is now one of them. I LOVE this dish and I have made it several times. Thanks for all your wonderful email with those amazing recipes.

  • Mary Hoffman
    March 3, 2017

    Instructions for the spicy roasted chickpeas please!

  • Jackie
    September 22, 2016

    Tried this last night – SOOOO GOOD!! (Even without the lemongrass paste, which I couldn’t find.) I think I’ve found my go-to to make sweet potato noodles taste good (when they get a bit soft). Thanks!

    • thefitchen
      September 22, 2016

      Woo! So glad to hear that you liked this recipe – it hits the spot! :)

      PS – Lemongrass paste is usually in the refrigerated section of the grocery store, near the packaged herbs!

  • Judy
    September 3, 2016

    I forgot I had ordered a spiralizer for my Kitchen Aid stand mixer so when the box came I thought it was a part for my dishwasher and pushed it out of the way. This was four weeks ago and I finally opened to box thinking we were going to replace the spring on the dishwasher door. SUPRIZE SUPRIZE SUPRIZE!!! ~Gomer Pyle I could taste the sweet potato noodles and sauce as I read the recipe and stared at the pic. When the sun comes up I’ll drive 90 miles to buy the lemon grass paste, tamari, chilies and coconut milk. (We ‘re inconveniently located from everything). Thanks for the unique idea!!

    • thefitchen
      September 6, 2016

      Hi Judy –

      How exciting?! I’m so glad you get a chance to bust out your new kitchen gadget. :) Hope you enjoy!

  • Hana
    August 23, 2016

    I´ve just made it tonight and it was gorgeous, just like I imagined it would be when I saw the recipe. We have a favorite saying for such a good stuff – “Heaven in your mouth”. Thank you for sharing the recipe.
    I only have one question. In the ingredients you mention grated ginger but it is not mentioned anywhere in the instructions. I put it in the skillet along with the lemongrass paste and the chiles.
    I can´t wait to try your next recipe, the Zucchini Noodle Caprese Salad.
    I can´t get enough of my new spiralizer… :)
    All the best from Europe,

  • Shane
    August 22, 2016

    Loved the recipe. I believe next time I will add a little bit of thinly sliced jalapeno as garnish also.
    Up to this point I’ve always used a hand held spiralizer. It was pretty rough going using it with sweet potatoes. The good news is it just gives me justification to buy a new gadget.
    Thanks a ton for this.

    • thefitchen
      August 22, 2016

      Hi Shane – Good call on the jalapeños, that’s a fun way to spice this recipe up! I definitely recommend upgrading to a heavier-duty spiralizer… especially if you’re going to be doing potatoes. Glad you liked the recipe!

  • Krysten
    August 19, 2016

    What a fabulous idea ! I will be trying this for sure !

  • Sharon Rigsby
    August 18, 2016

    Wow! This looks delicious! I am definitely buying a spiralizer now! Can’t wait to try this!

  • Jackie
    August 18, 2016

    Perfect timing! I’ve been trying to find a good way to cook these darn noodles and I usually end up with something that is a bit too mushy – I love the sauce idea! Definitely trying soon!