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Homemade Thai-Style Sweet Potato Noodles photo

Thai-Style Sweet Potato Noodles

This Thai-Style Sweet Potato Noodles recipe is a vibrant, healthy delight! Packed with flavor and quick to prepare, it’s perfect for any night.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 tbsp minced or grated ginger
  • 1 tbsp minced garlic
  • 1 tbsp maple syrup or agave syrup
  • 1 tbsp avocado 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
  • 2 medium sweet potatoes, peeled, tips removed, and spiralized
  • 1/2 cup chopped fresh cilantro, loosely packed
  • 1/4 cup chopped toasted almonds or peanuts
  • Lime wedges, for serving

Equipment

  • Spiralizer
  • Wok or large skillet
  • Measuring cups and spoons
  • Cutting board and knife
  • Whisk or fork

Method
 

Preparation
  1. In a medium bowl, whisk together the creamy almond or peanut butter, water, lime juice, soy sauce, minced ginger, minced garlic, and maple syrup. Set aside once well combined.
Cooking
  1. In a large skillet or wok, heat the avocado oil over medium heat. Once hot, add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
  2. In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent. If you’re using Thai chili or jalapeño, add it now for some heat. Then stir in the red bell pepper, red cabbage, and broccoli. Cook for an additional 5-7 minutes until the vegetables are tender but still crisp.
  3. Add the spiralized sweet potatoes to the skillet with the sautéed vegetables. Pour the prepared sauce over everything and toss gently to combine. Cook for an additional 5-7 minutes until the sweet potato noodles are tender, stirring frequently.
  4. Once the sweet potato noodles are cooked to your liking, gently fold the sautéed tofu back into the skillet. Remove from heat and garnish with chopped cilantro and toasted almonds or peanuts. Serve with lime wedges on the side for an extra zing!

Notes

  • For a spicier dish, add more Thai chili peppers or red pepper flakes.
  • Feel free to substitute vegetables based on what you have on hand.
  • This dish is great for meal prep; store components separately for best results.