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- 2 medium sweet potatoes, spiralized into noodles - 1 cup of bell peppers, thinly sliced (red, yellow, and green) - 1 cup of snap peas, trimmed - 1 cup of shredded carrots - 1 tablespoon sesame oil - 2 green onions, sliced - 1 tablespoon fresh ginger, grated - 2 cloves of garlic, minced - 1/4 cup peanut butter (natural, creamy or chunky) - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon maple syrup or honey - 1 tablespoon rice vinegar - 1 teaspoon sriracha - Chopped peanuts and cilantro for garnish When you gather your ingredients, think about the colors and flavors. Sweet potatoes bring a lovely orange hue. Bell peppers add vibrant reds, yellows, and greens. Snap peas give a nice crunch, while carrots add sweetness. Peanut butter makes the sauce creamy and rich. The sesame oil adds a nutty flavor. Fresh ginger and garlic give a warm, spicy kick. Soy sauce brings saltiness, and maple syrup or honey adds sweetness. Rice vinegar adds a tangy note, and sriracha can give a spicy kick. Having fresh cilantro and chopped peanuts ready to sprinkle on top adds a nice finish. Not only does this make the dish look pretty, but it also adds crunch and fresh flavor. This recipe combines all these ingredients into a balanced, tasty dish. Each ingredient plays a key role in creating the flavors you will love. {{ingredient_image_1}} To make sweet potato noodles, start with two medium sweet potatoes. Use a spiralizer for this task. If you don’t have a spiralizer, grab a vegetable peeler. You can create thin strips with it. Either way, set your noodles aside for later. Heat one tablespoon of sesame oil in a large skillet over medium heat. Add two minced garlic cloves and one tablespoon of grated ginger. Sauté them for one minute. You want a nice smell but not burned garlic. Next, add one cup of thinly sliced bell peppers, one cup of trimmed snap peas, and one cup of shredded carrots. Stir-fry the veggies for about four to five minutes. They should be tender-crisp, bright, and colorful. Now, it's time for the sweet potato noodles. Add them to the skillet and stir-fry for another three to four minutes. Cook until they are tender but not mushy. For the sauce, gather these ingredients: - 1/4 cup peanut butter - 2 tablespoons soy sauce - 1 tablespoon maple syrup or honey - 1 tablespoon rice vinegar - 1 teaspoon sriracha In a bowl, mix the peanut butter, soy sauce, maple syrup, rice vinegar, and sriracha. Stir until the mixture is smooth. If the sauce is too thick, add a splash of water until it reaches the right consistency. Once the noodles and veggies are cooked, pour the peanut sauce over them. Toss everything together. Make sure the noodles and veggies are well coated. Finally, sprinkle sliced green onions on top for flavor. Serve hot and garnish with chopped peanuts and fresh cilantro for a nice crunch. To get the best sweet potato noodles, you need a spiralizer. This tool makes long, curly noodles. If you don’t have one, a vegetable peeler works too. Just slice the sweet potatoes into thin strips. This gives you a fun texture. To keep your noodles from getting soggy, cook them last. Add them to the pan just before serving. For crisp veggies, don’t overcook them. Stir-fry for only about 4-5 minutes. Keep stirring to avoid burning. You want them to stay bright and crunchy. You can change the heat level with sriracha. If you like it spicy, add more. For a milder taste, use less. Start with one teaspoon and adjust as needed. For sweetness, you can use maple syrup or honey. If you prefer a sweeter sauce, add more syrup. Just remember, a little goes a long way. Taste as you mix to find your perfect balance. Garnishing can make your dish pop. Besides chopped peanuts and cilantro, try adding lime wedges. A squeeze of fresh lime juice brightens the flavors. You can also add sesame seeds for a nice crunch. Garnish not only makes your dish look good but also adds flavor. Different toppings can change every bite. So, get creative and have fun with it! Pro Tips Perfect Sweet Potato Noodles: Make sure to spiralize the sweet potatoes just before cooking to prevent them from browning and losing moisture. Vegetable Crunch: To maintain a vibrant color and crisp texture, avoid overcooking the vegetables; they should be tender but still have a bit of crunch. Custom Peanut Sauce: Feel free to adjust the peanut sauce ingredients to your taste; add more sriracha for heat, or a bit of coconut milk for creaminess. Garnish for Freshness: Always add garnishes like chopped peanuts and cilantro right before serving to keep them fresh and flavorful. {{image_2}} You can switch up the noodles if you want. Zucchini or cucumber noodles are great choices. They add a fresh taste and are low in carbs. Just spiralize them like sweet potatoes. You can also use gluten-free noodles. Rice noodles work well. They soak up the sauce and taste amazing. Want to boost your meal? Add protein! Chicken, tofu, or shrimp are all good options. Cook chicken until it’s no longer pink. For shrimp, cook until they turn pink and curl. If using tofu, sauté it until golden. Adjust your cooking time based on what you add. This way, everything cooks perfectly. Feel free to mix in other veggies! Broccoli and asparagus add crunch and flavor. You can also use seasonal vegetables. In the summer, try bell peppers or zucchini. In the fall, consider carrots or spinach. This keeps your dish fresh and exciting with each season. To keep your Thai peanut sweet potato noodles fresh, store the noodles and sauce separately. This prevents the noodles from becoming mushy. Use airtight containers for best results. Glass containers work well as they do not retain odors. When it's time to eat your leftovers, reheat gently. Use a stovetop for the best texture. Heat on medium-low, stirring often. If you prefer a microwave, use a low power setting. Heat in short bursts to avoid overcooking. You can freeze sweet potato noodles and sauce if needed. Place the noodles in one container and the sauce in another. This helps keep flavors fresh. For long-term storage, use freezer-safe containers. Label them with the date to keep track. If you need a nut-free option, you can use sunflower seed butter. It has a similar creamy texture and a mild flavor. Another great choice is tahini, made from sesame seeds. Both give your sauce a rich taste without nuts. You can use coconut aminos instead of soy sauce. This option is gluten-free and has a sweet, mild taste. Another choice is liquid aminos, which also works well. Both will keep your sauce flavorful without soy. Yes, you can! Prepare the sweet potato noodles and veggies in advance. Store them in the fridge for up to two days. Just keep the peanut sauce separate until you're ready to serve. This keeps everything fresh and tasty. When you’re ready, heat the noodles and veggies in a pan before adding the sauce. These noodles pair well with a light salad or spring rolls. Try a crunchy cucumber salad or a simple green salad. You can also serve them with grilled chicken or tofu for extra protein. The flavors work nicely together! This blog post shared a fun and tasty recipe for Thai Peanut Sweet Potato Noodles. You learned how to spiralize sweet potatoes and create a rich peanut sauce. We also discussed tips for keeping your veggies crisp and ideas for custom toppings. In closing, this dish is easy to make and perfect for any meal. Feel free to swap in your favorite vegetables or proteins. Enjoy your cooking and the delicious flavors!

Thai Peanut Sweet Potato Noodles

A delicious and colorful stir-fry featuring spiralized sweet potato noodles and a creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, spiralized into noodles
  • 1 cup bell peppers, thinly sliced (red, yellow, and green for color)
  • 1 cup snap peas, trimmed
  • 1 cup shredded carrots
  • 1 tablespoon sesame oil
  • 2 green onions sliced
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup peanut butter (natural, creamy or chunky)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (adjust based on heat preference)
  • to taste chopped peanuts and cilantro for garnish

Instructions
 

  • Start by spiralizing the sweet potatoes into noodles using a spiralizer. If you don't have one, you can also use a vegetable peeler to create thin strips. Set aside.
  • In a large skillet or wok, heat sesame oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
  • Add the sliced bell peppers, snap peas, and shredded carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
  • Next, add the sweet potato noodles to the skillet and continue to stir-fry for an additional 3-4 minutes until the noodles are tender.
  • While the noodles are cooking, prepare the peanut sauce. In a bowl, combine the peanut butter, soy sauce, maple syrup, rice vinegar, and sriracha. Stir until smooth. If it's too thick, you can add a splash of water to reach your desired consistency.
  • Pour the peanut sauce over the stir-fried noodles and vegetables, tossing everything together until well combined and evenly coated with the sauce.
  • Sprinkle sliced green onions on top and give one last toss.
  • Serve hot, garnished with chopped peanuts and fresh cilantro for an added crunch and freshness.

Notes

Adjust the sriracha based on your heat preference.
Keyword noodles, peanut sauce, sweet potato, vegetarian