Sweet Potato Noodles with Thai Sauce

Sweet potato noodles, or “swoodles”, have taken my love of plant-based dishes to a whole new level with this Pad Thai infused dish. You can find this and 100+ recipes in my new book, Simple Green Meals. 

Asian-fusion is a popular “family night out dinner” in our house. Panda Express is usually Ryan’s vote… and Pei Wei is mine. When we splurge, PF Changs can make it out on top. Yet I usually don’t feel too great after eating at any of those places. My knuckles swell from the sodium levels and my tummy gurgles from all the highly refined oils and sweeteners. I down cup after cup of water to no avail.

Am I alone here?

Sweet potato noodles with a Pad Thai fusion

It’s a love-hate relationship, as you can see. Instead of giving up one of my favorite dishes, pad thai, I make my own spin-off version with spiralized sweet potato noodles.

That’s how Almond Butter Swoodles were born! Ta-da! This recipe is from my new book and also included in one of the 4 weekly meals plans that come in the book as well. You can pre-order Simple Green Meals right it now and score some awesome bonus recipes and meal plans as my way of saying thanks!

Why I’m obsessed with Sweet Potato Noodles

  1. Swoodles are more resilient than zucchini noodles, aka “zoodles”. They hold up better when spiralizeed ahead of time than zoodles do. I like to prep ahead and will spiraled 6 sweet potatoes and store in the fridge for a few days until I’m ready to dump them out, toss them with coconut oil and roast ’em. They hold up really well!
  2. Sweet Potato Noodles are packed with Vitamin A— which is great for eye health. I’ve had glasses since I could walk. I need all the help I can get in this department.
  3. They have a naturally sweet taste. No sweetener needed— just roast the noodles and allows the natural starches to break down into natural sugary goodness.
  4. Sweet potato noodles aren’t watery. Don’t get me wrong— zoodles are great with spaghetti. Yet the pool of water is my least favorite part. Sweet potatoes don’t do this, which gives them an extra point in my book.

Now feast your eyes on this incredible plant-powered dish. Can you say eat the rainbow?!

Close up of Sweet Potato noodle recipe

If you’re like me and want to avoid the heavy sauces but still need to satisfy your cravings, this is the one for you! I’ve created a protein-packed sauce using an almond butter base infused with tamari, maple syrup and ginger.

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Almond Butter Swoodles

  • Author: Jen Hansard
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 4 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Asian
  • Diet: Vegetarian


I remember the moment I took my first bite of this dish: My tastebuds rejoiced! It was everything I wanted, and then some. It’s plant-based Asian fusion at its finest and just one of 100+ recipes in my new book, Simple Green Meals.



For Sauce

  • 1⁄4 cup chopped yellow onion
  • 1-inch piece fresh ginger, peeled and sliced
  • 1 garlic clove
  • 3⁄4 cup almond butter
  • 1 tablespoon tamari
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1⁄8 teaspoon ground red pepper (optional)
  • sea salt and ground black pepper
  • 1⁄4 cup water

For Swoodles

  • 2 sweet potatoes, spiralized (TOOL)
  • 1⁄4 cup organic virgin coconut oil, melted
  • sea salt and ground black pepper

For serving

  • 1⁄2 cup thinly sliced scallions
  • 1⁄2 cup fresh parsley, chopped
  • Simple Cashew Slaw (recipe here)


  1.  Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2.  To make the sauce: In a food processor fitted with the chopping blade, combine the onion, ginger, and garlic and pulse a few times until finely chopped. Add the almond butter, tamari, lemon juice, honey, paprika, ground red pepper (if using), and salt and black pepper to taste. Process until combined. Stop to scrape down the sides.
  3.  With the motor running, pour the water through the feed hole. Keep processing until thick and creamy. Set aside.
  4.  To make the swoodles: In a medium bowl, toss the sweet potatoes with the oil, making sure the pieces are well coated. Place on the prepared baking sheet. The swoodles will overlap, but they will lose volume as they bake. Season lightly with salt and black pepper. Bake for 20 minutes, or until tender and golden. Check for doneness around the 10-minute mark, and check again periodically, to remove any swoodles that have cooked more quickly than the others.
  5.  Divide the swoodles between 4 plates. Top each serving with a little of the sauce, 1 tablespoon scallions, and 1 tablespoon parsley. Serve immediately with a vegan cashew slaw on the side.


GLUTEN FREE, NUT FREE (replace the almond butter with sun flower butter; omit the Simple Cashew Slaw), VEGAN (sub maple syrup for the honey), DAIRY FREE

Keywords: spiralized sweet potato with almond butter sauce

Pre-Order my new book now at a LOW price!

I just got wind that Simple Green Meals has dropped from $24.99 to $16.37. Don’t miss out on the savings and pre-order now on Amazon! Maybe even order a couple! Once you place your order, make sure to grab your complimentary bonus recipes sneak peak guide and meal planning templates as a special thank you for pre-ordering.

Tags: , ,    /   Categories: Plant-Based Meals, Recipes 

By: Jen Hansard | Updated: 8.23.2018 | COMMENTS: 37


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  1. sheila says:

    I made this last weekend for out of town guests. At first I was worried but they raved about it. I will make this again.

  2. Jennifer Hugill says:

    I could not wait to try this recipe as I am a PAD THAI L-O-V-E-R!
    This recipe is simple and so healthy. I love how easy it is to actually incorporate a healthier pad thai during the week to satisfy that craving. The recipe makes ample sauce too! I froze half of what it made. I strongly suggest not forgetting the green onion at the store as this as a topper, literally topped it off! The added crunch and onion flavour doesn’t go unnoticed! I easily added shrimp for husband and kids. This dish is versatile as it can be plant-based for some, and with protein for others! Thanks Jen!

    • SGS Rawkstar Amanda says:

      Hey Jennifer,

      I am so happy you loved his recipe so much!!! You can never go wrong with Thai food =P


  3. Hilary says:

    I am so beyond excited about this recipe!! I just returned from Thailand and would LOVE to recreate some of my favorite flavors!! <3

  4. Tiffany Richardson says:

    Totally cant wait to try this recipe. We really like zoodles so trying new vegetables in my spiralizer qill be fun.

    • SGS Rawkstar Amanda says:

      Hey Tiffany,

      Swoodles is my favorite and once I tried this recipe I seriously crave it all the time.

      Hope you enjoy it just the same! 🙂

  5. Jill says:

    I got a spiralizer for my birthday so I am excited to make this recipe from Simple Green Meals!! Looks amazing!

    • SGS Rawkstar Amanda says:

      Hey Jill,

      That is such a great gift! I am so happy you will be able to make this recipe now.


  6. Carolyn says:

    This recipe is awesome! Thank you so much, Jen!

    • SGS Rawkstar Amanda says:

      Hey Carolyn,

      You are so welcome! This recipe will make you crave it every day it is THAT GOOD!!

      Enjoy 🙂

  7. Christi says:

    So far I’ve only done zucchini with my zoodle maker – cannot wait to try this! Looks like another homerun!

    • SGS Rawkstar Amanda says:

      Hey Christi,

      If you love zoodles then I feel like you are going to really love swoodles!!! Can’t wait for you to give it a try 🙂

  8. Alyssa says:

    I love sweet potatoes but never thought about making them into noodles! I can’t wait to try them!

    • SGS Rawkstar Amanda says:

      Hey Alyssa,

      Swoodles are seriously the best!! I have a feeling once you try them you will wonder how you ever lived without them 🙂


  9. Liz says:

    This is by far the most vibrant and colorful recipe picture I’ve seen. That alone makes me want to try it next!

    • SGS Rawkstar Amanda says:

      Hey Liz,

      Isn’t it gorgeous!!

      I love it when food looks as good as it tastes 🙂

  10. Kara says:

    I am so excited to try this recipe! My knuckles swell after eating certain foods as well, this is why I LOVE your recipes and books. Thank you!!

  11. Heather Edson says:

    I am very excited to make this dish, I will update my comment when I do! My 2 year old daughter loves noodles of any kind (when she’s in the mood for them, of course!) and I would really love to add more culture and flavors to our weekly meals. This is a great way for her to get her veggies and experience newer flavor combinations! I am so excited!

  12. Rosalina says:

    I recently discovered my love for pad Thai and this recipe satisfied my craving with priority of feeding my family quality meals. Plus I got an excuse to use my spiralizer. I love that the sweet potato noodles aren’t as watery as zucchini or other noodle alternatives.

    • SGS Rawkstar Amanda says:

      You can’t go wrong with swoodles! So happy that this recipe met your cravings for Thai food! 🙂

  13. Ruth Filk says:

    You had me at sweet potato zoodles:) I now know what I’m making for dinner this weekend. This looks amazing and I think it will be hard to share!

    • SGS Rawkstar Amanda says:

      Hey Ruth!

      SO happy to hear someone loves swoodles as much as I do!
      I could eat the whole portion myself too =P

  14. Sarah says:

    I made this recipe last night and it was AMAZING. I’ve been debating whether or not to upgrade my spiralizer (I have the basic pencil-sharpener kind) and this recipe is all the confirmation I need that it’s worth the investment to upgrade. I can’t wait to make this again! The sauce also seems very versatile and could be used on salads as a protein-rich dressing.

    • SGS Rawkstar Amanda says:

      UPGRADE UPGRADE! Haha When I finally did it was so much nicer and less work. Oh and you are right the sauce is so delicious that you can use it on so many different items.


  15. KM says:

    Super yummy! A family favorite. I still need to perfect the vegan coleslaw. But, it was still good.

    • SGS Rawkstar Amanda says:

      This is our families favorite too!! I am sure you will get the hang of the vegan coleslaw. Hopefully next time it will be perfect!

  16. Liz Price says:

    I made this last night (after getting my book yesterday!) and it was delicious!!!!! I recently bought a veggie bullet so I could spiralize the sweet potatoes no problem. I tried to make the slaw but didn’t have time to do the cashews so I just added seasoned rice vinegar to the cabbage and carrots and it was still great together.

    • SGS Rawkstar Amanda says:

      Hey Liz!

      So happy you loved the swoodles!! Your substitute for the sauce sounds delicious!!

  17. Bev says:

    I love Thai food and This was really delicious! I will be making it again for sure.I also made the coleslaw yesterday so we had that with it. My husband even liked it. Yay! Just wondering how long will the sauce keep in the refrigerator or can it be frozen?

    • SGS Rawkstar Amanda says:

      Hey BEV,

      So happy you and your family liked the recipe!
      You could totally freeze this if you have some leftovers 🙂

  18. Marie says:

    Sweet potatoes vary tremendously in size. Do you have a weight for the two potatoes?

    • SGS Rawkstar Amanda says:

      Hey Marie,

      We do not have a specific weight for the sweet potatoes. I would look for a good medium size one that you would normally grab for. Not too big and not too small. 🙂

      Hope you enjoy this recipe!!!

  19. Sarah Cummings says:

    Wow! This is mouthwatering and looks healthy! Love the video you shared!

    • SGS Rawkstar Amanda says:

      Yes and yes!!! It really is so delicious you would never believe that you are eating sweet potatoes.

      So happy you enjoyed the video too!! 🙂

  20. SGS Rawkstar Amanda says:

    Yay!!! I love your excitement Dani.
    We cannot wait for you to try all the other recipes in this amazing book.
    Every single recipe is so delicious it’s incredible.

  21. Dani says:

    OMG…. I have been OBSESSED with Swoodles since your Thrive Reset! This recipe looks delicious and I am excited about the Vegan Coleslaw recipe for it. I always love a little crunch with my meals. This new book is going to be amazing, Jen!

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