Thai Sweet Potato Noodles with Tangy Peanut Sauce

There’s a lot to love about these Thai-Style Sweet Potato Noodles. Tender spiralized sweet potatoes are simmered in a bright, creamy almond-lime sauce, then tossed with crisp vegetables and hearty tofu. They make a quick, plant-based dinner that satisfies Thai food cravings while delivering color and nutrients.

This recipe first appeared on May 20, 2016 and was refreshed with new photos and notes on March 2, 2025.

This dish was inspired by a transformative solo trip to Thailand and Bali more than a decade ago. Traveling alone allowed me to slow down and notice the little details—the sound of waves, the colors of the markets, the way meals stretched into moments of presence. Now, with a life full of community and a little one, I can’t hop on a plane as easily, so I recreate the flavors and feelings of those journeys in the kitchen.

With zesty lime, aromatic ginger and garlic, and a touch of chili, spiralized sweet potatoes are coated in a sweet-and-savory almond butter sauce. Crisp red cabbage and broccoli add crunch, while extra-firm tofu provides satisfying plant-based protein. The combination of textures and fragrant sauce brings a fresh, nourishing meal that’s as pretty as it is delicious.

I hope you savor each bite of this recipe and that it inspires small moments of presence in your day.

What Are Sweet Potato Noodles?

Sweet potato noodles are sweet potatoes cut into long, thin strands—often made with a spiralizer—to resemble pasta. They’re a gluten-free alternative to traditional noodles and bring more fiber and micronutrients than refined white pasta. These spiralized noodles are made from whole sweet potatoes, different from Korean glass (japchae) noodles that use sweet potato starch.

How to Make Sweet Potato Noodles

There are several easy ways to prepare spiralized sweet potato noodles:

• Spiralizer: A handheld or countertop spiralizer creates long, spaghetti-like strands quickly.
• Julienne peeler: An affordable hand tool that juliennes sweet potatoes into thin strips with a little effort.
• Pre-cut noodles: Many grocery stores offer pre-spiralized sweet potato noodles in the produce section for maximum convenience.

Ingredients

Sweet potatoes: Use Jewel or Red Garnet for their sweet flavor and firm texture. Peel, trim, and spiralize.

Almond butter: The base of the sauce—creamy almond butter works well. Swap peanut butter, cashew butter, sunflower seed butter, or tahini if needed.

Aromatics: Fresh ginger, garlic, and a Thai chili or half a jalapeño give bright, layered flavor. Omit chiles if you prefer no heat.

Soy sauce: Adds savory umami; use regular or low-sodium tamari.

Maple syrup: Balances the sauce with gentle sweetness.

Vegetables: Thinly sliced red cabbage and chopped broccoli add crunch, color, and texture.

Extra-firm tofu: No pressing required—cubed extra-firm tofu browns nicely and adds protein.

Garnish: Fresh cilantro, toasted almonds or peanuts, and lime wedges finish the dish.

How to Make This Sweet Potato Noodles Recipe

• Make the almond-lime sauce: In a small saucepan over medium heat combine almond butter, water, lime juice, soy sauce, grated ginger, minced garlic, and maple syrup. Whisk until smooth and simmering. Reduce heat to low, cover, and simmer 10 minutes, stirring occasionally.

• Stir-fry aromatics: While the sauce simmers, heat oil in a large skillet over medium-high heat. Sauté onion, Thai chili (if using), and red pepper for about 3 minutes until they begin to soften.

• Add vegetables: Stir in red cabbage and broccoli and cook another 5 minutes, until the broccoli brightens.

• Brown the tofu: Push vegetables to the pan edges, add cubed tofu to the center, and cook about 5 minutes until lightly golden. Mix tofu with the veggies and cook another 5 minutes until broccoli is tender. Add a splash of water if needed to prevent sticking. Transfer to a bowl and set aside.

• Cook the noodles: Add spiralized sweet potatoes to the skillet and pour the almond sauce over them. Stir gently, cover, and simmer over medium heat. Cook about 8 minutes, then check for doneness—sweet potatoes typically finish within 15 minutes. Avoid overcooking to prevent mushy noodles.

• Assemble and serve: Remove from heat, fold in the cooked vegetables and tofu. Serve hot, at room temperature, or chilled. Garnish with chopped cilantro, toasted almonds or peanuts, and lime wedges.

Jenné’s Recipe Pro-Tips

• Multitask: Simmer the sauce while you stir-fry the vegetables and prepare garnishes.
• Prep ahead: Spiralize the sweet potatoes and chop all ingredients before you start to cook for a smooth process.
• Watch cooking time: Test the noodles at 8 minutes and continue checking until tender but not mushy—no more than 15 minutes total.
• Serve any temperature: This dish is delicious hot, at room temperature, or chilled.

Recipe Variations

This recipe is flexible—swap ingredients to suit what you have on hand:

• Swap the veg: Use shredded carrots, snap peas, julienned zucchini, mushrooms, or water chestnuts in place of cabbage and broccoli.
• Crispy tofu: Use air-fried tofu for extra crispness.
• More protein: Add seitan, shelled edamame, or crumbled tempeh.
• Different nut butters: Swap almond butter for peanut, cashew, sunflower seed butter, or tahini.

Storage Directions

• Refrigerate: Store leftovers in an airtight container for up to 5 days.
• Freeze: Once cooled, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop with a splash of vegetable stock or in the microwave until heated through.

More Sweet Potato Recipes

• Sweet Potato Soup
• Sweet Potato Black Bean Chili
• Vegan Loaded Sweet Potato Fries
• Sweet Potato Falafel
• Sweet Potato Shepherd’s Pie