Looking for a healthy dish that tastes like comfort food? Swap pasta for sweet potato noodles in this Thai-inspired dish. The creamy peanut sauce is easy to whip up and the chopped peanuts and cilantro garnish are perfect for added texture and flavor. Squeeze some lime on top to tie the plate together.

Thai Peanut Sweet Potato Noodles [Vegan, Gluten-Free]

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Cooking Time



For the Noodles:

  • 5 cups spiralized sweet potatoes
  • 2 tablespoons vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt

For the Sauce:

  • 3 scallions, sliced
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon lemongrass paste
  • 4 garlic cloves, minced
  • 1 13.5-ounce can whole coconut milk
  • 2 tablespoons tamari
  • 1 teaspoon grated ginger
  • 4 Thai chilis (optional)
  • Chopped peanuts, for garnish
  • Cilantro, for garnish


  1. Bring 2 tablespoons of oil to medium heat in a large skillet. Add sweet potatoes, 1 teaspoon of salt, and vegetable broth and toss to coat. Cook for 5 minutes, stirring occasionally.
  2. Remove the sweet potato noodles from the skillet and set them aside in a bowl.
  3. Add 2 tablespoons of oil to the skillet and return to medium heat. Toss scallions and garlic into the pan and sauté for minutes.
  4. Add lemongrass paste, ginger, and Thai chilis and continue to stir.
  5. Add peanut butter, tamari, and coconut milk and stir to combine. Cook the mixture for 10 minutes, stirring occasionally, the sauce will thicken in consistency.
  6. Return the sweet potato noodles to the sauce and toss them to coat thoroughly – tongs work best for this.
  7. Serve the noodles and garnish with chopped peanuts and cilantro.


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