These gluten-free and vegan peanut noodles feature spiralized sweet potatoes, sweet red peppers, red onions, and spinach tossed in a tangy peanut butter sauce! It's easy to make in one pan and it's ready in 30 minutes!
In a large pan over medium heat, saute the sliced onions and red pepper in 3-4 tbsp vegetable broth until soft.
While the onions and peppers are cooking, spiralize the peeled sweet potatoes and then add then them to the pan with the onions. If the pan is dry, add more broth to the pan so the spoodles don't stick. Cook for 8-10 minutes or until the noodles are tender, stirring occasionally. Taste one and if it's still crunchy, let it cook a few more minutes.
In a small bowl, combine ⅓ cup peanut butter, ¼ cup tamari, 2 tbsp lime juice, 1 tbsp hot sauce, 1 tbsp maple syrup, 1 tbsp water, and ½ tsp garlic powder and whisk it together until smooth. Depending on how thick the peanut butter is, you may need to add an additional 1 tbsp of water to thin the sauce.
Pour the peanut sauce over the spoodles and stir to combine. Add 2-3 handfuls of fresh spinach and let it cook for a few minutes until the spinach starts to wilt. Garnish with fresh cilantro and crushed peanuts before serving.
Pick out thick sweet potatoes that are uniform in size, so they're easier to spiralize into long noodles. Potatoes with long skinny tips won't spiralize evenly and you'll end up with smaller pieces.