Sweet potato noodles are tossed in a creamy peanut butter sauce with a spicy kick! Loaded with flavor and spinach, this dish will become your new favorite quick weeknight meal! Vegan and gluten-free.
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**This post was originally published on 3/19/17 but I updated it with better instructions on 3/23/19.
This spicy Thai sweet potato noodles recipe is one of our favorite recipes that I’ve had written down in my recipe box for a few years but I just haven’t shared with you yet. I swear I wasn’t keeping it from you, it just slipped my mind until recently when I switched from making this recipe with regular flour noodles to using sweet potato noodles instead. If you love veggies and want to cut back on gluten then this is the recipe for you to try ASAP!
This sweet potato noodles recipe is easy to make but it’s also loaded with flavor! The sweet potatoes make great noodles because they have a hearty texture and chew that’s similar to regular flour noodles and they taste great! Just wait till you get the first bite of the sweet potato noodles tossed in the spicy thai sauce…YUM!
What Are Sweet Potato Noodles Made Of?
Just to be clear, sweet potato noodles are made of spiralized sweet potatoes! That’s it, nothing fancy going on here.
How to Make Sweet Potato Noodles From Scratch
Sweet potato noodles are very easy to make as long as you have a spiralizer. This is the spiralizer that I use and love! All you have to do is peel the sweet potatoes, slice one end off so it’s flat and place it against the part of the machine with the spikes. Press it into the spikes and then line up the other end of the sweet potato with the blade. Turn the handle until you’ve spiralized the whole sweet potato.
Next, saute the sliced onion in olive oil over medium heat until translucent. Add the spiralized sweet potato noodles, cover the pan, and let it cook for about 5 minutes. While the noodles are cooking, put all of the sweet potato noodles sauce ingredients into a small blender cup (I used my Nutribullet) and blend until smooth and creamy.
Add all of the fresh spinach to the pan with the hot sweet potato noodles and let it cook for just a few minutes until it starts to wilt. Pour the sauce over the noodles, add the chopped cilantro, and the juice from half a lime and toss it well to combine.
Do Sweet Potato Noodles Have Carbs?
Yes, sweet potato noodles have carbs but, remember, your body needs carbs for energy! They are also high in fiber, potassium, vitamin A, and vitamin C. In addition to tasting delicious, filling, and satisfying, sweet potato noodles are much lower in carbs than flour-based noodles are. It’s a great substitute.
How Long Do Sweet Potato Noodles Last?
Once you spiralize the sweet potato into pasta, put the leftovers into an airtight glass snapware container and store them in the fridge for 3-5 days.
Can You Freeze Sweet Potato Noodles?
Yes, you can freeze sweet potato noodles. I would recommend freezing the noodles before you cook them (If you think you’re not going to eat the whole amount) because it’s easy to overcook the noodles when you’re reheating them if they’ve already been cooked once. However, you can also freeze the cooked sweet potato pasta but keep it in mind they will be a little bit softer after you freeze and then reheat them.
Which Spiralizer Should You Use?
When I first started spiralizing, I used a hand held vegetti and it was great for making carrot or zucchini noodles but not much else. I needed a spiralizer that had a bigger opening for larger vegetables (like sweet potatoes, broccoli stalks, butternut squash, or beets) too. After a lot of research I ended up choosing this spiralizer and I’ve loved it ever since. It can spiralize practically any vegetable. It has three blades for 3 different noodle shapes (spaghetti, fettuccine, and ribbons) and it has a large suction cup on the bottom that keeps it in place while I’m spiralizing! Three years later and I still love it!
How to Make Sweet Potato Noodles Without a Spiralizer
You can make sweet potato pasta without a spiralizer two ways:
- Use a vegetable peeler to peel off long thin pieces of the sweet potato.
- Use a mandolin to slice the sweet potato (lengthways) into large thin slices and then use a knife to cut the slices into then noodles.
Where to Buy Sweet Potato Noodles
If you don’t want to make your own potato noodles at home you can buy the noodles already prepared fresh or frozen. I’ve seen the sweet potato noodles at Publix (fresh), Whole Foods (fresh), my local market (both), and at Sprouts (frozen).
What Other Noodles Can You Use?
In my experience, this spicy Thai noodle dish works best with zucchini noodles, sweet potato noodles, butternut squash noodles, or wheat noodles. If you want a lower carb version, definitely give the zucchini noodles a try. Just make sure to not over cook them, there’s nothing worse than a limp zucchini noodle.
More Vegan Sweet Potato Recipes You’ll Love!
If you make this spicy Thai noodle recipe, please tag me @Stacey_Homemaker + use the #StaceyHomemaker so I can see your tasty creation!
Spicy Thai Sweet Potato Noodles
- 1 Tbsp olive oil
- 1 medium onion, thinly sliced
- 2 large sweet potatoes, spiralized
- 8 oz fresh spinach
- 1/2 cup cilantro, roughly chopped
- 1 lime
- Sauté the sliced onions in a large pan until translucent.
- Spiralize the sweet potatoes and add them to the pan with the onions. Cover and cook for 5 minutes or until the noodles are tender. Be careful not to overcook.
- While the noodles are cooking, add the tamari, hot sauce, coconut sugar, peanut butter, peeled ginger, garlic powder and cashews to a high powered blender and blend on high until the sauce is smooth and creamy.
- Add the spinach to the pan and let it cook for a few minutes until it starts to wilt.
- Pour the sauce, fresh cilantro, and lime juice over the noodles, stir well to combine. Enjoy!
- You can substitute zucchini noodles, butternut squash noodles, or flour noodles for the sweet potato.