Pad Thai with Sweet Potato “Noodles”

 

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All the traditional flavors of Pad Thai you love in a grain free and meatless version using sweet potato “noodles”.

One of our favorite take-out dishes I make most often is Pad Thai.

I love recreating this dish at home since it’s less greasier than our local Thai restaurant and I can pack in extra veggies.

Instead of using the traditional rice noodles this time, I decided to switch things up and use sweet potato noodles instead.

It’s so easy to make and all you need is a julienne peeler if you don’t have a fancy spiralizer.

 

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The hubs often cringes whenever he knows that I am trying to get him to eat more veggies……but this time he was actually on board with this grain-free and meatless version.

He seriously loved it and had no idea I had replaced the noodles with sweet potatoes until I told him.

Stay tuned, I can’t wait to share more grain-free “noodle” dishes I got him to love!

 

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Since I was already keeping this a meatless dish, I had to throw in some eggs for the hubs but you can totally omit the eggs or add any other protein of your choice.

I also added the usual suspects for a traditional Pad Thai dish with some carrots, a bell pepper, bean sprouts, cucumber, cilantro and chopped peanuts but use any veggies or nuts you like.

 

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The sweet potatoes worked really well with the Thai flavors but I think any spiralized veggies would work well in here like zucchini, spaghetti squash, asparagus and even carrots.  The possibilities are endless!

 

Pad Thai with Sweet Potato “Noodles”
 
Prep time
Cook time
 
All the traditional flavors of Pad Thai you love in a grain free and meatless version using sweet potato "noodles".
Yields: 4 servings
Ingredients
  • * 3 medium sweet potatoes, peeled and spiralized
  • * 1 red bell pepper, thinly sliced
  • * 1 carrot, sliced in rounds or diced
  • * 1-2 eggs, lightly beaten (leave out if desired)
  • * 2 cloves garlic, minced
  • * ½ tablespoon of fresh ginger, minced
  • * 1 shallot, minced
  • * 1 lime wedge
Garnishes
  • * ½ cucumber, thinly sliced
  • * 1 cup of bean sprouts
  • * 3 tablespoons cilantro, roughly chopped
  • * 1 tablespoon roasted peanuts, chopped
  • * lime wedges
Sauce
  • * ½ cup fish sauce
  • * ⅓ cup palm sugar, brown sugar or honey (I used palm sugar)
  • * ½ cup tamarind concentrate (I don't see the brand I usually use but Amazon has great ratings for this one)
  • * 3 cloves garlic, minced
  • * dash of white pepper
  • ** 2-3 teaspoons of garlic chili sauce or sriracha (optional and to taste depending on how comfortable your spice tolerance is)
Instructions
  1. In a small saucepan on medium low heat, combine all the sauce ingredients cooking until boiled and sugar has dissolved. Adjust seasonings (the flavor should be spicy, savory, sweet and sour at the same time). Remove from heat and set aside.
  2. In a large pot of boiling water, dunk sweet potato noodles in pot for 2 minutes to soften. Drain and rinse with cold water. Set aside.
  3. In a large wok or frying pan, add some olive oil on medium heat, add garlic, onions and ginger until fragrant for about 1-2 minutes.
  4. Add the carrots and bell pepper and cook for about 2 minutes.
  5. Push the vegetables to one side of the pan and add the beaten egg. Allow to cook.
  6. Toss in the sweet potato noodles and combine with rest of ingredients.
  7. Add the sauce and gently toss everything together for another minute. Squeeze some lime juice from one lime wedge over the noodles. Adjust seasoning to taste.
  8. Serve with cilantro and fresh vegetables as well as chopped nuts.
  9. Serve with fresh lime wedges to squeeze over each portion.

 

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Comments

  1. says

    Oh my – and just like that, I am hungry again! Even after the mini red bean paste Korean donut I just polished off! This looks AH-MAZING!!! I so love that you used sweet potatoes instead of noodles – such a brilliant idea! Does that tamarind concentrate come in a block that’s kinda dehydrated? My mom uses tamarind a lot and the only tamarind I’ve seen her use comes in a square block. Awesome recipe Kelly – I am off to check out those julienne peelers!

  2. says

    I am so going to make this! I just bought a $14 cheap spiralizer and I can’t wait to use it with your Pad Thai recipe. I love Pad Thai, but not all the greasiness like you. I’ve been trying to use less grains in our house. I feel better when I’m not “grained” down. I love your creations, Kelly. I hope you have a wonderful week. xo
    Chastity recently posted…Gluten Free Chocolate Chip Cookie Dough Protein Balls

  3. says

    Pad thai is definitely one of my favorite dishes. I am terrible at cooking the pad thai noodles correctly – I always try to cook too much of it at once and then the noodles get gummy. Using sweet potato noodles like you did sounds like it would solve my problems! :)

  4. says

    I had a “duh” moment a few months ago when I saw someone use a julienne peeler on a cooking show and thought “why hadn’t I thought of that!” Anyway, I bought one and it’s rocked my world…haha! I wish I’d never bought my oxo mandolin because I’m just grabbing the peeler these days. Seriously though, this dish looks amazing and I simply love sweet potatoes but would never have thought to use it like this! I make zucchini and carrot “noodles” mainly. This is just lovely and such a healthy twist to a favorite. I want a big bowl!

  5. says

    Not sure if my last comment will appear, I used a different feed address. Anyway, the Pad Thai looks fantastic, never tried it, but I’ve heard good things about it. ciao!

    ela h.

  6. says

    I adore pad thai! Love that you used the sweet potatoes, too. The eggs sound like a great protein addition! You rock the meatless meal options, Kelly. I’m craving this now!

  7. says

    OMG what a fantastic vegetarian dish I love it so much. I think using sweet potatoes instead of noodles is such a great idea and a really great way to get extra veggies on the plate and I bet the pad thai it amazing!

  8. says

    Grainfree and meatless version?! That looks and sounds brilliant – I’ve never thought about using sweet potato as noodles! A julienne peeler is pretty handy, I love using it for green papaya and other julienned veggies. Glad your hubby loves it! I would love to give the sweet potato ‘noodles’ a try, I just made some pad thai with my vegan fish sauce last month and it was sooo tasty! Now I wanna use these ‘noodles’ to make it now… thanks lovely Kelly for the inspiration, you’re awesome! ❤

  9. says

    What an absolutely brilliant idea. I love the idea of recreating take out options at home. I am going meat free (trying to) at the moment so this is perfect. And using sweet potato – brilliant! I can’t wait to try this when I am home, I can impress my friends and we can all tuck in without guilt :) thanks for sharing!
    Anisa – The Macadames. xx
    http://www.themacadames.com

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