Thai-Style Sweet Potato Noodles
This Thai-Style Sweet Potato Noodles recipe is vibrant, fresh, and packed with bold flavors and textures for a nourishing plant-based meal.
Equipment
- Spiralizer
- Large Skillet or Wok
- Mixing Bowl
- Sharp Knife
- Citrus Juicer
- Cutting Board
Ingredients
Sauce Ingredients
- 1/4 cup creamy almond butter
- 2/3 cup water for thinning out the sauce
- 1/4 cup freshly squeezed lime juice adds brightness and tang
- 1/4 cup soy sauce regular or tamari, for umami depth
- 1 tbsp minced or grated ginger adds warmth and zing
- 1 tbsp minced garlic essential aromatic flavor
- 1 tbsp maple syrup or agave syrup, a touch of sweetness
Main Ingredients
- 1 tbsp avocado oil or another neutral oil, for sautéing
- 1/2 yellow onion diced or thinly sliced
- 1 Thai chili pepper or 1/2 jalapeño pepper, minced (optional) for heat
- 1/2 red bell pepper chopped or thinly sliced
- 1 cup thinly sliced red cabbage for crunch and color
- 1 cup chopped broccoli a nutrient-rich green
- 1 cup cubed extra-firm tofu about 1/2 a 12 oz. package, protein-packed
- 2 medium sweet potatoes peeled, tips removed, and spiralized
- 1/2 cup chopped fresh cilantro loosely packed, adds fresh herbal notes
- 1/4 cup chopped toasted almonds or peanuts for crunch and nuttiness
- lime wedges for serving, to brighten the dish further
Instructions
Prepare the Sauce
- In a mixing bowl, whisk together the creamy almond butter, water, lime juice, soy sauce, grated ginger, minced garlic, and maple syrup until smooth and creamy.
Prepare the Noodles
- Peel the sweet potatoes, remove the tips, and spiralize them using your spiralizer. Set aside the noodles to stay fresh and ready to cook.
Cook Tofu and Vegetables
- Heat the avocado oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove tofu and set aside.
- In the same pan, add diced yellow onion, minced chili pepper (if using), red bell pepper, red cabbage, and broccoli. Stir-fry for about 5 minutes until veggies are tender-crisp and vibrant.
Combine and Cook
- Add the spiralized sweet potato noodles to the skillet with the vegetables. Pour the almond butter sauce over everything and toss gently to coat. Cook for an additional 3-4 minutes until noodles soften slightly but hold their shape.
Finish and Serve
- Return the tofu to the skillet, toss everything together, then remove from heat. Sprinkle chopped cilantro and toasted almonds or peanuts on top. Serve immediately with lime wedges.
Notes
- Press extra-firm tofu beforehand to remove excess moisture for a firmer texture.
- Adjust spice level by omitting chili or substituting with mild paprika.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet, avoiding the microwave.
- If you don't have a spiralizer, julienne peelers or vegetable peelers work well for creating noodles.
- Try seasonal vegetable additions like snap peas in spring or roasted squash in fall for variety.