These easy to make sweet potato noodles are coated in a Thai inspired peanut sauce, and topped with loads of fresh herbs. They’re a great gluten free option to serve as a side and an easy way to sneak in extra veggies. Here’s everything you should know about these veggie noodles!
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Are sweet potato noodles healthy? Low carb?
These veggie noodles are packed with health benefits and are a great way to sneak vegetables into your meal plan. Here’s what you should know:
- Nutrition: Sweet potatoes are loaded with vitamins such as A and C (more on that here), plus quite a bit of fiber.
- Carbs: Like most potatoes, sweet potatoes are not a low carb vegetable, with 27 g carbs per 5″ potato, and 3 g fiber (full breakdown here). That said, 1 cup of spaghetti contains 37 g carbs and 2 g fiber.
Ingredients + Swaps
These incredible tasty sweet potato noodles come together with a handful of ingredients. Here’s what to collect:
- The noodles: Opt for medium sized sweet potatoes (you can also make yam noodles!). Peel them using a veggie peeler and remove their pointy ends. Spiralizing sweet potato pasta is best done using a Kitchen Aid spiralizer, as plastic products aren’t strong enough to hold and spin firm potatoes (Although you CAN do it!). Psst–want something even lower in carbs? Make this dish with zucchini noodles, spaghetti squash, kohlrabi noodles, or butternut squash noodles.
- The sauce: Ginger, garlic, water, soy sauce, brown sugar, rice vinegar, crushed red pepper flakes, and peanut butter. This is where you can get creative with your sweet potato noodles: Make them spicier with more red pepper flakes. Make them sweeter with more brown sugar. Make them paleo with cashew butter. Make them lower carb with your favorite keto sweetener.
- The mix ins: green beans, cilantro, and green onions. Feel free to mix in your favorite veggies as well; sauteed spinach or sauteed kale would be a great addition here. I often add shredded chicken to this dish for a bit of protein.
How to Make Sweet Potato Noodles
This sweet potato pasta is easy to make with the right kitchen tools. My main tip is to not overcook the noodles; as with any veggie noodle, sweet potato noodles can get soggy easily. Especially if you plan to enjoy these as leftovers.
- Spiralize your sweet potatoes.
- Saute the garlic and ginger.
- Add your noodles, green beans, and all other sauce ingredients (hold on PB). Simmer until the green beans and sweet potatoes have softened to your liking.
- Stir in the peanut butter, cilantro, and green beans until they incorporate into the sauce.
Serving Suggestions
Serve these Thai style peanut noodles with your favorite sides or meat to bulk up the meal. Think:
- Mix in protein, just add cooked and shredded chicken, grilled shrimp, or pan seared salmon.
- Go family style with similar flavors such as Thai chicken salad, Asian salmon, Thai chicken wings, salmon curry, or peanut butter chicken.
Storing, Reheating, + Freezing
Since sweet potato noodles are firmer than other veggie options, this pasta substitute makes for delicious leftovers, as long as you don’t overcook the noodles initially. Here’s how to take advantage of them.
- Store your sweet potato pasta in an airtight container in the fridge. Stash chopped herbs and crushed peanuts on the side as a topping for later.
- Reheat in the microwave with a damp paper towel on top, or over the stove with a splash of water or broth and the lid on.
- Freeze? I would not freeze sweet potato noodles, vegetables will release their liquid when defrosted, making for soggy noodles.
More Veggie Noodles You’ll Love
- Butternut Squash Pasta Sauce
- Pesto Zucchini Pasta
- Zoodle Salad
- Eggplant Rollatini
- Pesto Spaghetti Squash
Sweet Potato Noodles
Print Recipe Pin RecipeIngredients
- 2 medium sweet potatoes peeled, ends removed, + spiralized
- 1 tablespoon vegetable or avocado oil
- 2 teaspoons ginger peeled + grated
- 4 cloves garlic minced
- 1/4 cup water
- 1/4 cup + 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons rice vinegar
- 1/2 – 1 teaspoon crushed red pepper flakes (depending on preferred spice level)
- 8 ounces green beans trimmed and cut into 2" pieces
- 1/4 cup creamy peanut butter
- 3 green onions sliced
- 1/4 cup cilantro chopped
For Serving:
- peanuts roasted + salted, chopped
Instructions
- Use a veggie peeler to remove the sweet potato skin, and cut to remove the pointy ends of each potato. Spiralize using a spiralizer into noodles, and cut the noodles using kitchen scissors to make smaller strands.
- In a large pan over medium heat, add the vegetable/avocado oil. Once shimmering, add the garlic and ginger, and saute until fragrant, about 2 minutes.
- Add the sweet potato noodles, green beans, water, soy sauce, rice vinegar, brown sugar, and red pepper flakes. Toss to coat the noodles in sauce, and bring to a simmer. Continue to simmer for 8-10 minutes, until the veggies have softened to your liking.
- Remove from heat and add the peanut butter, toss until it blends into the sauce. Stir in the green onions and cilantro.
- Top noodles with additional green onions, cilantro, and peanuts. Enjoy!
As someone who follows a gluten-free diet, I appreciate how versatile this recipe is. I can still enjoy my favorite dish without the gluten! This recipe has quickly become a family favorite!
Thank you so much Moira! I am so glad to hear that this recipe is a hit with your family🥰