Description
A vibrant take on the classic Pad Thai, using spiralised sweet potato “noodles” for extra veggie power and satisfying crunch, tossed in a tangy‑sweet sauce and topped with peanuts and fresh herbs.
Ingredients
Scale
- 2 medium sweet potatoes (≈ 500 g), peeled and spiralised into noodles
- 2 tablespoons vegetable oil (or avocado/olive oil)
- 2 cloves garlic, minced
- 1 small red bell pepper, thinly sliced
- 1 cup bean sprouts
- 2 green onions (scallions), sliced on the diagonal
- ½ cup roasted peanuts, chopped (plus extra for garnish)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- 3 tablespoons tamarind paste or tamarind concentrate diluted with a little warm water
- 2 tablespoons fish sauce (or for vegetarian/vegan version: soy sauce or tamari + a dash of sea‑salt)
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon chili‑garlic sauce or sriracha (adjust to spice preference)
Instructions
- Prepare your sweet‑potato noodles: peel the sweet potatoes and use a spiralizer (or julienne peeler) to form noodle‑like strands. Set aside. Variants of this method appear in similar recipes. :contentReference[oaicite:1]{index=1}
- In a small bowl, whisk together all the sauce ingredients (tamarind paste + warm water, fish/soy sauce, brown sugar, rice vinegar or lime juice, chili‑garlic sauce). Set aside.
- Heat the oil in a large skillet or wok over medium‑high heat. Add the garlic and cook for ~30 seconds until fragrant (do not burn).
- Add the sliced red bell pepper and cook 2‑3 minutes until slightly softened.
- Add the sweet potato noodles to the skillet. Toss for ~4‑6 minutes until just tender but still with slight bite — you want them crisp and vibrant rather than mushy. (In some versions, a splash of water helps to soften them slightly.) :contentReference[oaicite:2]{index=2}
- Pour the prepared sauce into the skillet with the noodles and vegetables, and toss well to coat everything. Cook 1‑2 minutes so the sauce warms through and clings to the noodles.
- Add the bean sprouts and green onions, toss gently to combine and heat through (≈1 minute).
- Transfer to serving plates or bowls. Sprinkle chopped roasted peanuts on top, add fresh cilantro leaves, and serve with lime wedges on the side to squeeze over just before eating.
- Optional add‑ins or modifications: you could add cooked shrimp, cubed chicken, tofu or scrambled egg for extra protein; you could also include other veggies such as carrots, zucchini, cabbage per personal taste. Many of the sweet‑potato noodle pad thai recipes allow such flexibility. :contentReference[oaicite:3]{index=3}
Notes
- If you don’t have a spiralizer you can use a julienne peeler or cut the sweet potatoes into thin matchsticks — the “noodles” will still work. :contentReference[oaicite:4]{index=4}
- Sweet‑potato noodles cook faster than rice noodles — watch them closely so they don’t over‑soften into mush.
- For a vegan version: omit fish sauce and use tamari or soy sauce, use a vegan friendly sweetener, and add tofu instead of animal protein. Many sources provide such vegan adaptations for sweet‑potato noodle pad thai. :contentReference[oaicite:5]{index=5}
- Feel free to adjust the tang‑sweet‑spicy balance of the sauce to your preference — if you like more heat, increase the chili‑garlic sauce; if more sour, add more lime juice.
- Leftovers can be stored in the fridge up to 2 days, but the sweet‑potato noodles will continue to soften — best enjoyed fresh or reheated briefly to maintain some texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish / Stir‑Fry
- Method: Skillet / Wok
- Cuisine: Thai‑inspired / Fusion
Nutrition
- Serving Size: 1 serving
- Calories: approx. 350‑450 kcal
- Sugar: approx. 10‑15 g
- Sodium: variable (depends on sauce) approx. 700 mg
- Fat: approx. 12‑g
- Saturated Fat: approx. 2‑g
- Unsaturated Fat: approx. 8‑g
- Trans Fat: 0 g
- Carbohydrates: approx. 45‑g
- Fiber: approx. 6‑g
- Protein: approx. 10‑g
- Cholesterol: 0 mg (if vegan version) or ~30‑mg (if including egg/chicken)
Keywords: sweet potato noodle pad thai, spiralized sweet potato noodles, gluten free pad thai, veggie pad thai, healthy noodle stir‑fry