Thai-Style Sweet Potato Noodles
There’s something undeniably magical about the way Thai cuisine marries sweet, savory, and spicy flavors into dishes that are not just food, but an experience. This recipe for Thai-Style Sweet Potato Noodles is a perfect example. With the vibrant colors of fresh vegetables, the savory notes of almond or peanut butter, and the tantalizing kick from ginger and chili, it brings a taste of Thailand right to your kitchen. Plus, it’s packed with nutrients and is entirely plant-based, making it an excellent choice for anyone looking to indulge without sacrificing health. Let’s dive into the delightful world of Thai-Style Sweet Potato Noodles!
The Upside of Thai-Style Sweet Potato Noodles
Thai-Style Sweet Potato Noodles are not only a treat for your taste buds but also a feast for the eyes. The beautiful array of colors from the fresh vegetables and the satisfying texture of spiralized sweet potatoes make this dish visually appealing. Sweet potatoes bring a natural sweetness, while the creamy sauce adds depth and richness. This dish is versatile, allowing you to customize it with your favorite vegetables or proteins. It’s a nutritious option that is gluten-free, vegan, and full of flavor.
Ingredient Checklist
- 1/4 cup creamy almond butter or peanut butter
- 2/3 cup water
- 1/4 cup freshly squeezed lime juice
- 1/4 cup soy sauce (regular or tamari)
- 1 tbsp minced or grated ginger
- 1 tbsp minced garlic
- 1 tbsp maple syrup or agave syrup
- 1 tbsp avocado oil or another neutral oil
- 1/2 yellow onion, diced or thinly sliced
- 1 Thai chili pepper or 1/2 jalapeño pepper, minced (optional)
- 1/2 red bell pepper, chopped or thinly sliced
- 1 cup thinly sliced red cabbage
- 1 cup chopped broccoli
- 1 cup cubed extra-firm tofu (about 1/2 a 12 oz. package)
- 2 medium sweet potatoes, peeled, tips removed, and spiralized
- 1/2 cup chopped fresh cilantro (loosely packed)
- 1/4 cup chopped toasted almonds or peanuts
- Lime wedges, for serving
Tools & Equipment Needed
- Spiralizer: For creating beautiful sweet potato noodles.
- Wok or Large Skillet: Ideal for stir-frying the ingredients together.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Knife and Cutting Board: Essential for chopping vegetables and tofu.
- Mixing Bowl: For combining the sauce ingredients.
Thai-Style Sweet Potato Noodles: How It’s Done
Step 1: Prepare the Sauce
In a mixing bowl, whisk together the creamy almond butter (or peanut butter), water, freshly squeezed lime juice, soy sauce, minced ginger, minced garlic, and maple syrup until smooth. Set aside.
Step 2: Cook the Tofu
Heat the avocado oil in a wok or large skillet over medium heat. Once hot, add the cubed tofu and cook until golden brown, about 5-7 minutes. Remove the tofu from the pan and set it aside.
Step 3: Sauté the Vegetables
In the same pan, add the diced yellow onion and sauté for 2-3 minutes until it begins to soften. If you’re using Thai chili or jalapeño, add it now for a spicy kick. Follow with the chopped red bell pepper, sliced red cabbage, and chopped broccoli. Stir-fry for about 5 minutes, until the vegetables are tender but still vibrant in color.
Step 4: Add the Sweet Potato Noodles
Add the spiralized sweet potatoes to the pan and pour the prepared sauce over everything. Toss to combine and cook for an additional 5-7 minutes or until the sweet potatoes are tender but not mushy.
Step 5: Combine and Garnish
Return the cooked tofu to the pan and mix everything well. Remove from heat and garnish with chopped fresh cilantro and toasted almonds or peanuts.
Step 6: Serve
Serve the Thai-Style Sweet Potato Noodles warm, with lime wedges on the side for an extra burst of freshness. Enjoy your delicious creation!
In-Season Flavor Ideas
- Incorporate seasonal greens like spinach or kale for added nutrition.
- Add seasonal squash for a heartier dish during the fall months.
- Use fresh herbs such as basil or mint for a fragrant twist.
- Experiment with different nut toppings, such as pistachios or walnuts, for varied texture.
Errors to Dodge
- Overcooking the sweet potatoes can lead to a mushy texture. Aim for al dente.
- Not adjusting the spice level to your taste can make the dish too bland or overly spicy.
- Forgetting to press the tofu can result in excess moisture, making it less crispy.
- Using old or stale nuts can detract from the dish’s fresh flavor.
Save It for Later
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, creating an even more delicious dish the next day. To reheat, simply warm in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
Your Top Questions
Can I use different vegetables?
Absolutely! Feel free to substitute any of the vegetables with your favorites or whatever is in season. Peas, carrots, or zucchini would all work well!
Is it possible to make this dish gluten-free?
Yes! Just use tamari instead of soy sauce to make the dish completely gluten-free.
How can I make it spicier?
If you like heat, you can add more chili peppers or even a dash of sriracha to the sauce for an extra kick.
Can I make this recipe in advance?
You can prep the sauce and chop the vegetables ahead of time. However, it’s best to cook the noodles and tofu fresh for optimal texture.
One Pan, More Ideas
- Sally’s Baking Addiction for delightful dessert ideas after your savory meal.
- Pinch of Yum for more wholesome and easy dinner recipes.
- Minimalist Baker for quick vegan meals that are both satisfying and nutritious.
Wrap-Up
Thai-Style Sweet Potato Noodles are a celebration of flavor, health, and creativity. They offer a wonderful balance of textures and are versatile enough to suit any palate. Whether you are looking for a nutritious weeknight dinner or a dish to impress at your next gathering, this recipe is sure to be a crowd-pleaser. So roll up your sleeves, grab those sweet potatoes, and get cooking! Your taste buds will thank you.
Thai-Style Sweet Potato Noodles
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the creamy almond butter (or peanut butter), water, freshly squeezed lime juice, soy sauce, minced ginger, minced garlic, and maple syrup until smooth. Set aside.
- Heat the avocado oil in a wok or large skillet over medium heat. Once hot, add the cubed tofu and cook until golden brown, about 5-7 minutes. Remove the tofu from the pan and set it aside.
- In the same pan, add the diced yellow onion and sauté for 2-3 minutes until it begins to soften. If you're using Thai chili or jalapeño, add it now for a spicy kick. Follow with the chopped red bell pepper, sliced red cabbage, and chopped broccoli. Stir-fry for about 5 minutes, until the vegetables are tender but still vibrant in color.
- Add the spiralized sweet potatoes to the pan and pour the prepared sauce over everything. Toss to combine and cook for an additional 5-7 minutes or until the sweet potatoes are tender but not mushy.
- Return the cooked tofu to the pan and mix everything well. Remove from heat and garnish with chopped fresh cilantro and toasted almonds or peanuts.
- Serve the Thai-Style Sweet Potato Noodles warm, with lime wedges on the side for an extra burst of freshness. Enjoy your delicious creation!
Notes
- Feel free to customize with your favorite seasonal vegetables.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet, adding water to prevent sticking.
