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- 2 medium sweet potatoes, spiralized into noodles - 1 cup bell peppers, thinly sliced (mixed colors) - 1 cup snap peas, trimmed - 1 cup shredded carrots - 3 green onions, chopped - ½ cup cilantro, chopped - Crushed peanuts for garnish (optional) Sweet potatoes are the star here. They give a sweet base and a lovely color. The mix of bell peppers adds crunch and color, while snap peas bring freshness. Carrots add sweetness and a nice texture. Green onions and cilantro elevate the dish with their fresh flavors. - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey (or maple syrup) - 1 tablespoon lime juice - 1 tablespoon sesame oil - 1 teaspoon garlic, minced - 1 teaspoon ginger, grated The peanut sauce ties everything together. Creamy peanut butter makes it rich. Soy sauce or tamari gives it depth. Honey or maple syrup adds sweetness, and lime juice brings in a zesty kick. The sesame oil, garlic, and ginger add aromatic notes that make the sauce pop. - Additional vegetables - Alternative proteins You can customize this dish easily. Add any seasonal veggies you like. Broccoli or zucchini work well. For protein, tofu or chicken fits perfectly. This flexibility lets you create a meal that suits your taste. {{ingredient_image_1}} Start by spiralizing the sweet potatoes. You can use a spiralizer or a julienne peeler. If you prefer, you can buy store-bought sweet potato noodles. Just rinse them under cold water. Set them aside for later. In a bowl, whisk together the creamy peanut butter, soy sauce, honey, lime juice, sesame oil, minced garlic, and grated ginger. Mix until smooth. If the sauce is too thick, add a splash of water. This gives you a nice creamy texture. Heat a drizzle of sesame oil in a large skillet over medium heat. Add the sliced bell peppers and snap peas. Sauté them for about 3-4 minutes. You want them to soften but not lose their crunch. Add the sweet potato noodles and shredded carrots to the skillet. Toss everything well. Sauté for another 5-7 minutes. Cook until the noodles are tender, but be careful not to let them get mushy. Take the skillet off the heat. Pour in the peanut sauce and toss to coat. Transfer the noodles to a serving dish. Top with chopped green onions, cilantro, and crushed peanuts if you like. Serve with lime wedges for a zesty kick. To get the best texture for your sweet potato noodles, cook them right. You want them tender but not mushy. I recommend sautéing them for about 5-7 minutes after adding to the skillet. Stir gently as they cook. This helps keep them firm and flavorful. Making the peanut sauce just right is key. If you want it thicker, add more peanut butter. For a thinner sauce, add a splash of water or more lime juice. Whisk the sauce well until smooth. This will give you the perfect creamy blend for your noodles. To amp up the flavor, think about adding some spice. A pinch of red pepper flakes can add heat. You can also use fresh herbs, like basil or mint, for a tasty twist. Experiment to find what you love best! Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also add vibrant colors to the dish, making it more visually appealing. Adjust Sauce Consistency: If your peanut sauce is too thick, add a splash of warm water to achieve the desired creamy texture while retaining flavor. Don’t Overcook the Noodles: Sweet potato noodles can turn mushy if overcooked, so aim for a tender yet slightly firm texture for the best bite. Customize Your Veggies: Feel free to swap in your favorite vegetables based on what you have on hand, such as broccoli, zucchini, or even spinach. {{image_2}} You can swap in many different veggies for Thai Peanut Sweet Potato Noodles. Seasonal vegetables add fun and flavor. Try zucchini noodles in summer or roasted butternut squash in fall. You can also add spinach or kale for a healthy boost. Carrots, bell peppers, and snap peas are always great choices. Mix it up to keep your meals exciting! Adding protein makes this dish more filling. Tofu is a great plant-based option. Just cube it and sauté until golden. Chicken is another choice; simply grill or stir-fry it first. Shrimp cooks quickly and adds a nice touch. You can choose any of these proteins based on your taste or diet. You can change the sauce to keep things interesting. A spicy peanut sauce adds heat. For a lighter taste, try a lime vinaigrette. If you want something creamy, use tahini or almond butter instead of peanut butter. Each sauce will give your noodles a different flavor profile. Don't be afraid to experiment! To keep your Thai Peanut Sweet Potato Noodles fresh, store them in an airtight container. Place cooked noodles and veggies together. You can keep them in the fridge for up to three days. Make sure to let them cool down before sealing. This helps prevent extra moisture. If you have extra peanut sauce, store it in a separate container. It will stay fresh for about a week in the fridge. When you're ready to enjoy leftovers, reheat them gently. Use a skillet over low heat to warm the noodles. Add a splash of water or extra peanut sauce. This helps keep the noodles moist and tasty. Stir frequently until everything is warm. Avoid using the microwave. It can make the noodles soggy. You can easily prepare this dish ahead of time. Spiralize the sweet potatoes and chop the veggies a day before. Store them in the fridge in separate containers. You can also make the peanut sauce ahead. Just whisk the sauce ingredients and store it in a jar. This way, you save time when cooking. On cook day, all you need to do is sauté and combine. Enjoy your quick and healthy meal! Yes, you can use regular noodles. Regular noodles have a different taste and texture. Sweet potato noodles are soft and have a slight sweetness. They add a unique flavor to the dish. If you prefer regular noodles, choose rice noodles or whole wheat noodles. They will work well too. To make this dish vegan, swap honey for maple syrup. Use tamari instead of soy sauce for gluten-free options. You can also add more vegetables for extra flavor. Tofu is a great protein choice to keep it filling. This way, you can enjoy a rich taste without using animal products. These noodles pair well with many side dishes. You might enjoy a simple cucumber salad. Fresh spring rolls are another great option. For a heartier meal, serve with grilled tofu or a vegetable stir-fry. These sides balance the sweet and savory flavors of the noodles. In this article, we explored the vibrant world of Thai Peanut Sweet Potato Noodles. You learned about key ingredients like sweet potatoes, fresh veggies, and creamy peanut sauce. I provided step-by-step instructions for preparation and cooking, along with helpful tips to perfect your dish. You also discovered ways to customize it with different proteins and sauces. Cooking should be fun and flexible. Enjoy experimenting with flavors and textures to make this dish your own!

Thai Peanut Sweet Potato Noodles

A delicious and healthy dish made with 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
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, spiralized into noodles
  • 1 cup bell peppers, thinly sliced (mixed colors)
  • 1 cup snap peas, trimmed
  • 1 cup shredded carrots
  • 3 whole green onions, chopped
  • 0.5 cup cilantro, chopped
  • 0.25 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, grated
  • None optional crushed peanuts for garnish
  • None whole lime wedges for serving

Instructions
 

  • Prepare the Sweet Potato Noodles: Spiralize the sweet potatoes using a spiralizer or julienne peeler. If using store-bought sweet potato noodles, rinse them under cold water and set aside.
  • Make the Peanut Sauce: In a bowl, whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, minced garlic, and grated ginger until smooth. Adjust the consistency with a splash of water if needed to achieve a creamy sauce.
  • Sauté the Vegetables: In a large skillet or wok, heat a drizzle of sesame oil over medium heat. Add the sliced bell peppers and snap peas, and sauté for about 3-4 minutes until they begin to soften.
  • Add the Sweet Potato Noodles: Add the sweet potato noodles and shredded carrots to the skillet. Toss everything together well and sauté for an additional 5-7 minutes until the noodles are tender but not mushy.
  • Combine with Sauce: Remove the skillet from the heat and pour in the peanut sauce. Toss everything together until the noodles and vegetables are thoroughly coated with the sauce.
  • Garnish and Serve: Transfer the noodles to a serving dish, and top with chopped green onions, cilantro, and crushed peanuts, if desired. Serve with lime wedges on the side for an extra zesty kick.

Notes

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