Sweet Potato Pad Thai

After getting a spiralizer for Christmas, I’ve been seriously obsessed with spiralizing all the things. Zucchini noodles, squash noodles, carrot noodles, even onion noodles, and tonight, sweet potato noodles. 

Sweet potato noodle PAD THAI to be exact.

This might be the best thing I’ve ever made, not even kidding. The peanut sauce is liquid gold (I actually almost made a second batch to have in a mug and drink it), and you won’t even miss the real noodles! And it’s so easy to make – seriously only 20 minutes!

Plus, it’s vegan and gluten-free if you’re into that 🙂

Sweet Potato Pad Thai 


For the pad thai:

  • 2 medium sweet potatoes, peeled then spiralized into noodles
  • 2 red bell peppers
  • 1 white onion
  • 1 package frozen edamame
  • 4 tbsp. chopped cilantro

For the sauce:

  • 3 tbsp. creamy peanut butter
  • 3 tbsp. reduced sodium soy sauce (Liquid Aminos for Whole30)
  • 1 tbsp. sesame oil
  • 1 tbsp. honey (Omit for Whole30)
  • 1 tbsp. freshly grated ginger
  • 1 tbsp. minced garlic
  • 1 tsp. salt

Step One: 

  • Blend all of the sauce ingredients together (I used my Nutribullet) and set aside.


Step Two:

  • Sauté onion and peppers on the stove in a hot pan, until translucent (about 5-7 minutes).
  • Add in sweet potato “noodles” and sauté for another 5-7 minutes, until noodles are tender.
  • While the vegetables are cooking, empty bag of frozen edamame in a pot of boiling water (uncovered) for 10 minutes.

Step Four:

  • Turn off the heat and add the sauce, making sure it’s evenly distributed.
  • Stir in the cooked edamame and chopped cilantro.

Step Five:

  • Serve! Garnish with more cilantro, chopped peanuts, and sesame seeds.


*Gluten-free* *Dairy-free* *Can be Paleo or Whole30* *Vegan* *Vegetarian*