Pad Thai Sweet Potato Noodles is the perfect easy 30 minute one pan meal! Best of all, this recipe is packed with all the traditional flavors of Pad Thai you love in a grain free and meatless version using spiralized sweet potato “noodles”. With video!
And our latest favorite is this Pad Thai using spiralized sweet potato noodles. Have you tried spiralizing sweet potato noodles? They are delicious and a great way to sneak some extra veggies for the family.
This grain free version is not only is it healthier than our local Thai restaurant. Making it at home means I get to customize it with the ingredients we have on hand.
If you’ve got picky eaters and are trying to get them to eat more veggies, this easy one pan dish is as great way to start. Everyone loved this Sweet Potato Pad Thai Noodles and you can bet it’s going on our regular dinner rotation.
How do you make these Pad Thai Sweet Potato Noodles
This recipe starts off with the familiar sweet, spicy, salty and sour flavor-bomb sauce.
Next come the veggies. I tossed in some carrots, bell pepper, red cabbage, bean sprouts, cilantro and chopped peanuts. The best part about making this copy-cat restaurant dish at home is that you can use any veggies or nuts you like.
If you’re looking for a meatless version, feel free to leave out the chicken and shrimp.
Pad Thai sauce is my favorite and this recipe makes a generous amount to coat the noodles with still enough leftover. Feel free to cut down the ratio if you prefer less sauce.
Pad Thai with Sweet Potato “Noodles”
All the traditional flavors of Pad Thai you love in a grain free and meatless version using sweet potato "noodles".
- 4 tablespoons fish sauce (you can also use Vegan Fysh Sauce or leave out and swap in coconut aminos + rice vinegar as a healthier sub)
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup tamarind concentrate (more watery) (NOT thick like tamarind paste)
- 3 garlic cloves, minced
- 1 tablespoon oyster sauce (leave out if necessary or use 1 tablespoon almond butter mixed with 1 teaspoon low sodium soy sauce instead)
- **2 teaspoons of Thai chili garlic sauce or Sriracha (optional and to taste depending on how comfortable your spice tolerance is)
- 1 tablespoons tomato paste (optional if you want it to taste like the North American style)
- 1 tablespoon arrowroot starch (or corn starch)
For the sweet potato pad thai
- 2-4 tablespoons cooking oil, divided
- 1 medium boneless, skinless chicken breast, cubed (leave out for a meatless version)
- 4 medium raw shrimp, shells removed (leave out if allergic)
- *3 medium sweet potatoes, peeled and spiralized (can use 6 ounces of dried rice noodles for a traditional pad thai instead)
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1 shallot, chopped
- 1/2 medium carrot, grated
- 1 red bell pepper, thinly sliced
- 1/4 cup red cabbage, sliced thinly (optional for color)
- 1 large egg, lightly beaten (leave out if desired)
- 1 lime wedge
- Fresh chopped cilantro
- Roasted chopped peanuts
- Fresh mung bean sprouts
- Lime wedges, for serving
- mung bean sprouts, chopped cilantro, chopped red cabbage, chopped roasted peanuts, lime wedges
- In a medium bowl, combine all the sauce ingredients. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.
- Heat half of the oil in a large wok or non-stick skillet over medium-high heat. Add the chicken and cook until mostly cooked through (about 2-3 minutes). Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink and plump. Transfer to a plate and set aside.
- Add remaining oil and shallots and cook for 2 or so minutes, until translucent and soft.
- Add the sweet potato noodles, and cook for 5-6 minutes, until al dente. They should still have a little bite to them.
- Add the garlic, ginger and cook for about 30 seconds, until fragrant.
- Add the grated carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.
- Pour the sauce over top then add the chicken and shrimp back to the pan. Toss with tongs to evenly coat noodles while allowing the sauce to simmer and thicken up. Remove from heat. (Do not overcook or noodles will become too soft and soggy.)
- Squeeze in juice from lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.
- Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, red cabbage, peanuts and additional lime wedges on the side.
* This makes a generous amount of sauce to coat the noodles and have a little bit leftover but feel free to cut the ratio down if you prefer less sauce.
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Other noodles you might like: