Sweet potato noodles tossed in a creamy peanut butter sauce with a spicy kick! Loaded with flavor and veggies, this dish will become your new healthy quick weeknight meal! Vegan, dairy-free and gluten-free.
You can never have too many quick and healthy dinner recipes.
I have a whole section in my recipe box dedicated just to these types of recipes. I don’t put just any recipes that I want to make in my recipe box, only my tried and true recipes that I make often make it in.
Surprisingly, I don’t care for cookbooks. Shocking, right? A food blogger who doesn’t want cookbooks in her home. I just feel like they are a waste of space. We don’t have a lot of storage space so I need to take advantage of every little bit we have.
Since the birth of Pinterest, I can look up any type of food that I want to make, so I don’t need to buy a cookbook just for one recipe. I’ve never found a cookbook that I want to make every single recipe so what’s the point?
Once I find a certain recipe that we love or one that I’ve created, I write it down and file it away in my recipe box to keep.
Spicy Thai Sweet Potato Noodles
These spicy Thai sweet potato noodles are one of those special 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 using regular noodles to sweet potato noodles in the dish!
After the switch, I figured that now is the perfect time to share this healthy recipe. Believe me, I still love noodles. They’re my FAV! However, if I can make a swap that’s better for us and be just as delicious, you better believe I’m going to do it!
Although, if you feel a craving for pasta come over you, feel free to douse those noodles with this delicious creamy yet spicy Thai peanut butter sauce. The peanut butter, the fresh ginger, the cashews…it all works together so well!
It tastes like you’re eating something bad for you but you’re actually being so so good!
Eat Your Veggies
Every time I make these spicy Thai sweet potato noodles, it turns out a little different because I throw in whatever veggies I have in the fridge. Today I had spinach so that’s what I used.
In the past, I’ve used:
- Bell peppers
- Bok choy
- Bean sprouts
- Red cabbage
- Green beans
- Sliced carrots
These sweet potato noodles are totally customizable to your taste!
Reduce Your Waste By Using Less Plastic
BTW when you’re shopping for all the veggies you’re going to put in this sweet potato noodle dish, have you noticed what you put the produce in at the store? Plastic bags = bad for the environment!
I always felt bad when I used the plastic bags for my produce at the grocery store. I would try to save them and remember to bring them back to the store to reuse them but I usually forgot them at home.
I’ve made a pledge to reduce my waste so that means less plastic! I ordered these organic cotton muslin storage bags that I’m going to use for my produce now, and I love them! They’re strong and durable and I’m really impressed with the quality and size of the bags.
Spiralize That Ish!
You guys know how much I love spiralizing veggies! I’ll eat pretty much anything that resembles a noodle. Zucchini, beets, cucumbers, butternut squash, broccoli stalks…you name it, I’ve probably tried spiralizing it.
Veggies just seem to taste better when they’re in noodle form, like in this raw beet salad! Yum!
I especially love spiraled zucchini and sweet potato noodles tossed with our favorite vegan Alfredo sauce…holy cow, it’s so damn delicious.
In my experience, this spicy Thai noodle dish works best with zucchini noodles or sweet potato 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 soggy zucchini noodle. Bleh.
- 2 Tbsp olive oil
- 1 medium onion, thinly sliced
- 2 large sweet potatoes, spiralized
- 8 oz package baby spinach
- 1/2 cup cilantro, roughly chopped
Sauté the sliced onions in a large pan for 5-8 minutes or until translucent. (Add any additional vegetables now!)
Spiralize the sweet potatoes and add 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 smooth and creamy.
Add the spinach to the pan, stir, let it cook for a few minutes until slightly wilted.
Pour the sauce over the top, stir to coat the noodles and top with the cilantro. Squeeze a lime over the top right before you serve.
If you make these sweet potato noodles, please tag me using the #StaceyHomemaker so I can see your tasty creation!
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What veggies would you add to this sweet potato noodles dish? Let me know in the comments!
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