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Thai Peanut Sweet Potato Noodles

Thai Peanut Sweet Potato Noodles
Tossed in a creamy, Thai-inspired peanut sauce, these sweet potato noodles are a savory, healthier alternative to pasta. Sprinkle with crunchy peanuts, roasted chickpeas, and fresh cilantro for a finishing touch. 
We’ve done it. We’ve conquered the sweet potato noodle. In all of its healthy glory, we can now enjoy one of our favorite foods in NOODLE FORM. That means we’re getting loaded up with Vitamin A, Vitamin C, fiber, B vitamins, iron, and magnesium. Pasta? With a healthy resumé? I’m in. Are you in? Maybe you need a video to convince you? 
Swap pasta for sweet potato noodles to gain vitamin A, vitamin C, and fiber – the creamy, Thai inspired peanut sauce is simple to create!

  • 5 cups spiralized sweet potatoes
  • 2 Tablespoons vegetable broth
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt
  • 3 scallions, sliced
  • 1 Tablespoon creamy peanut butter
  • 1 Tablespoon lemongrass paste
  • 4 cloves garlic, minced
  • 1 can whole coconut milk
  • 2 Tablespoons tamari
  • 1 teaspoon grated ginger
  • 4 Thai chiles (optional)
  • chopped peanuts for garnish
  • cilantro for garnish
  1. Bring 2 tablespoons of oil to medium heat in a large skillet. Add sweet potatoes, 1 teaspoon of salt, and vegetable broth and toss to coat. Cook for 5 minutes, stirring occasionally.
  2. Remove the sweet potato noodles from the skillet – set them aside in a bowl.
  3. Add 2 tablespoons of oil to the skillet and return to medium heat. Toss scallions and garlic into the pan and saute for minutes.
  4. Add lemongrass paste, ginger, and thai chiles and continue to stir.
  5. Add peanut butter, tamari, and coconut milk and stir to combine. Cook the mixture for 10 minutes, stirring occasionally – the sauce will thicken in consistency.
  6. Return the sweet potato noodles to the sauce and toss them to coat thoroughly – tongs work best for this.
  7. Serve the noodles and garnish with chopped peanuts, cilantro, etc.