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Homemade Thai-Style Sweet Potato Noodles photo

Thai-Style Sweet Potato Noodles

This Thai-Style Sweet Potato Noodles dish is a vibrant blend of flavors and textures, perfect for a healthy, plant-based meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 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
For the Noodles:
  • 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

Equipment

  • Spiralizer
  • Wok or large skillet
  • Measuring cups and spoons
  • Knife and cutting board
  • Mixing Bowl

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.