The base for this salad is very simple, just slice up all the veggies, blend the sauce and enjoy! Feel free to use a spiralizer to make the sweet potato noodles, but a mandolin or some other cutting tool works just as fine. If you're looking for a veggie-centric, vegan dish, this is the recipe for you. It’s fresh, crisp, vibrant, filling and oh so delicious!

Sweet Potato Pad Thai [Vegan]

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Cooking Time



Sweet Potato Noodle Salad:

  • 2 sweet potatoes
  • 1 cup bean sprouts
  • 1/2 cup red cabbage
  • 1 red bell pepper

For the Pad Thai Dressing:

  • 1/3 cup almond butter (raw or roasted, the roasted one will have a richer taste but the raw one is much healthier)
  • 2 tablespoons maple syrup
  • 1 tablespoon tamari
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 garlic clove
  • 1 small piece of red pepper (according to taste)
  • 1 small piece of fresh ginger

For the Topping:

  • 1/2 cup fresh cilantro
  • 2 tablespoons black sesame seeds
  • lime wedges
  • peanuts (optional)


  1. Prepare the vegetable noodles: Use a julienne peeler, mandolin or spiralizer to create noodles out of the sweet potato, red cabbage and red bell pepper. I used a spiralizer for the potatoes and a mandolin for the cabbage and the bell pepper.
  2. Mix the vegetable noodles in a big bowl with the bean sprouts.
  3. Make the sauce: In a blender, blend the ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
  4. Drizzle some of the dressing to coat the vegetables.
  5. Use your hands to gently toss the mixture until everything is coating in dressing.
  6. If you have some extra sauce left, serve it in a bowl on the side. Serve with a wedge of lime, some fresh cilantro and a sprinkle of black sesame seeds.


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