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- 2 medium sweet potatoes, spiralized into noodles - 1 cup red bell pepper, thinly sliced - 1 cup carrots, julienned - 1 cup snap peas, trimmed - 3 green onions, sliced - 1/4 cup fresh cilantro, chopped - 1/2 cup creamy peanut butter - 3 tablespoons soy sauce or tamari - 1 tablespoon lime juice - 1 tablespoon maple syrup - 1 tablespoon sesame oil - 1 teaspoon ginger, grated - 1/2 teaspoon garlic powder - Crushed peanuts for garnish I love using fresh ingredients when I cook. Sweet potatoes make the best noodles. They add a nice sweetness and texture. I spiralize them to create fun shapes. Use a spiralizer for this. It’s quick and easy. Red bell pepper adds color and crunch. The carrots bring a sweet taste. Snap peas give a nice pop when you bite into them. Green onions and cilantro add freshness. They make every bite taste bright. For the sauce, creamy peanut butter is a must. It gives a rich flavor. I mix it with soy sauce or tamari. This makes it savory. Lime juice adds a zesty kick. A bit of maple syrup balances the flavors. Ginger and garlic powder make it aromatic. Don’t forget the crushed peanuts for garnish! They add crunch and extra peanut flavor. With these ingredients, you create a dish that is colorful, tasty, and healthy. {{ingredient_image_1}} - Boil water and cook noodles for 3-4 minutes. - Drain and set aside. First, fill a large pot with water and bring it to a rolling boil. Once it’s bubbling, add the sweet potato noodles. Cook them for just 3-4 minutes. You want them tender but still a bit firm. This keeps the noodles from becoming mushy. After cooking, drain them and set them aside for now. - Heat sesame oil and add vegetables. - Sauté until tender. Next, grab a large skillet and heat some sesame oil over medium heat. When the oil is hot, toss in the sliced red bell pepper, carrots, and snap peas. Sauté the veggies for about 4-5 minutes. You want them to be tender but still bright and crunchy. This adds great texture to your dish. - Mix peanut butter, soy sauce, lime juice, maple syrup. - Add ginger and garlic powder. While the veggies cook, it’s time to make the peanut sauce. In a medium bowl, combine creamy peanut butter, soy sauce, lime juice, and maple syrup. Mix until it’s smooth and creamy. Then, add grated ginger and garlic powder for that burst of flavor. If the sauce is too thick, just add a little water to thin it out. - Add sweet potato noodles to skillet. - Mix in peanut sauce and vegetables. Now, return to your skillet. Add the sweet potato noodles right in with those sautéed veggies. Pour the peanut sauce over everything. Gently toss to coat the noodles and veggies well. Heat through for a couple of minutes. This lets all the flavors blend perfectly. - Stir in green onions and cilantro. - Garnish with crushed peanuts. Remove your skillet from the heat. Stir in the sliced green onions and chopped cilantro. These herbs add brightness and freshness. Finally, serve your noodles in bowls and sprinkle with crushed peanuts for a nice crunch. Enjoy every bite! To get the best sweet potato noodles, avoid overcooking them. Cook them in boiling water for just 3-4 minutes. They should be tender but still a bit firm. Once done, drain them right away. Use cold water to stop the cooking process. This keeps them from becoming mushy. The sauce needs to be just right. If it feels too thick, add a splash of water. You can also mix in more peanut butter for a richer taste. Always taste test your sauce to find the best balance. Adjust the saltiness or sweetness if needed. Prep your ingredients before you start cooking. This saves time and helps everything come together smoothly. Store the sauce separately in the fridge. This keeps it fresh and helps the flavors stay bright. Pro Tips Perfectly Cooked Noodles: Be careful not to overcook the sweet potato noodles; they should be tender but still have a bit of bite to them for the best texture. Customize Your Veggies: Feel free to swap in your favorite vegetables depending on the season or what you have on hand, such as zucchini or broccoli. Make it Spicy: If you enjoy heat, add some red pepper flakes or sriracha to the peanut sauce for an extra kick. Store the Leftovers: This dish stores well; keep any leftovers in an airtight container in the fridge for up to 3 days for a quick meal. {{image_2}} You can add protein to your Thai Peanut Sweet Potato Noodles easily. For a plant-based option, include tofu or tempeh. They soak up the sauce well and add a nice texture. If you want meat, substitute chicken or shrimp. These options work great with the dish's flavors. Feel free to swap out vegetables based on what you have. Instead of snap peas, you can use zucchini or broccoli. Both add a nice crunch. If you're looking for more nutrients, add spinach. It wilts down nicely and blends well with the other ingredients. The peanut sauce is key, but you can mix it up. Try using almond butter for a different taste. It gives a nutty twist that many enjoy. If you're avoiding soy, use coconut aminos instead of soy sauce. It adds a sweet flavor without the gluten. You should store any leftovers in an airtight container. This helps keep them fresh. Try to eat them within 3-4 days. This ensures the best flavor and texture. If you wait too long, they may lose their taste. You can freeze the noodles and sauce separately. This helps maintain their quality. When you’re ready to eat, reheat gently. You can use a skillet or a microwave for this. Just be careful not to overcook them. Enjoy your tasty meal later! Yes, you can use tamari instead of soy sauce. Tamari is a great option. It tastes similar but is gluten-free. This swap keeps your dish flavorful and safe for those with gluten sensitivities. The recipe is already vegan-friendly as written. It uses no animal products at all. You can enjoy these noodles guilt-free. You can use almond butter or sunflower seed butter. Both options work well. They add a nice creaminess. Plus, they give a different taste if you want to change it up. To spiralize sweet potatoes, use a spiralizer kitchen tool for best results. It turns sweet potatoes into fun noodles. Just place the sweet potatoes in the spiralizer and crank the handle. You’ll get perfect noodles every time! This recipe for Thai peanut sweet potato noodles is simple and tasty. You learned how to make the dish from start to finish, using fresh ingredients and tools. Remember to avoid overcooking the noodles and taste the sauce for balance. You can also add proteins or change up the veggies based on what you have. Enjoy your creation, and share it with others. It’s healthy, delicious, and fun to make!

Thai Peanut Sweet Potato Noodles

A delicious and healthy dish featuring spiralized sweet potatoes and a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 2 medium sweet potatoes, spiralized into noodles
  • 1 cup red bell pepper, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup snap peas, trimmed
  • 3 pieces green onions, sliced
  • 1 4 cup fresh cilantro, chopped
  • 1 2 cup creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • 1 2 teaspoon garlic powder
  • to taste crushed peanuts for garnish

Instructions
 

  • Begin by cooking the sweet potato noodles in a large pot of boiling water for about 3-4 minutes until tender but still slightly firm. Drain and set aside.
  • In a large skillet, heat the sesame oil over medium heat. Add the sliced red bell pepper, carrots, and snap peas. Sauté for 4-5 minutes until the vegetables are just tender.
  • While the vegetables are cooking, prepare the peanut sauce. In a medium bowl, mix together the creamy peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and garlic powder until smooth and combined. If the sauce is too thick, add a little water to achieve your desired consistency.
  • Add the cooked sweet potato noodles to the skillet with the sautéed vegetables, then pour the peanut sauce over the noodles. Toss everything together gently until well coated and heated through.
  • Remove from heat and stir in the sliced green onions and chopped cilantro, mixing well.
  • Serve the noodles in bowls, garnished with crushed peanuts and additional cilantro if desired.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword gluten-free, noodles, peanut sauce, sweet potato, vegetarian