Looking for some Thai fusion flavors for your taste buds with plant-based ingredients for your stomach? Try this sweet potato noodle dish. It’s a way to do gluten-free noodles while also getting in more plants. Plus, my sweet potato noodles recipe is easy to make and enjoy!

sweet potato noodles with almond butter and slaw, gluten free noodles

While looking for a plant-based option for gluten-free noodles, I stumbled upon sweet potato noodles… and I was immediately hooked. This recipe is originally from my cookbook, 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.

To combat this feeling, yet still enjoy the flavors I love, I created my own plant-based take on Pad Thai using delicious sweet potatoes.

Table of Contents
  1. Plant-based, gluten-free noodle options
  2. Sweet potato noodle recipe
  3. Sauces to go with sweet potato noodles
  4. Sweet Potato Noodles Recipe
beautifully plated bowl with sweet potato noodles topped with almond butter sauce and slaw.

Plant-based, gluten-free noodle options

Did you know how easy it is to spiralize veggies? I love all the creative gluten-free noodle options besides sweet potato noodles. I use zoodles (spiralized zucchini), when making my to-go ramen recipe. Zoodles are also delicious topped with almond butter sauce. Spaghetti squash comes already ‘pre-noodled.’ All you have to do is slice in half, bake, and scoop to bring some delicious gluten-free squash noodles to the table. Top them with a traditional pasta sauce, or make my mediterranean-style recipe. Butternut squash is another great option. Try a few and maybe find a new favorite to bring to the next pasta dinner.

sweet potato noodle recipe complete with gluten free noodles

Sweet potato noodle recipe

There are 3 key components that go into this flavorful noodle recipe:

Sweet potato noodles

To make the noodles, you can use a hand held spiralizer, or invest in an appliance that does it for you. Once you’ve got a bowl of noodles, coat them in the olive oil and ground black pepper. For this recipe, I just toss the sweet potato noodles in the oven, yet they can also be sauted on the stove top. A cast iron skillet does a great job at crisping them. Sweet potatoes are a great base for this recipe, as they are super nutritious. One cup contains 4 grams of protein, 769% of the recommended daily intake (RDI) of vitamin A, and 65% of the RDI of vitamin C.

Cashew slaw

This vegan coleslaw is so creamy, you won’t miss the dairy! The cashews pack a protein punch while the cabbage and carrots provide great color, as well as crunch. While traditional coleslaws are full of processed ingredients, dyes, and chemicals, this delicious contains plant-based, whole food ingredients, that complement the sweet potato noodles perfectly.

Almond butter sauce

Not to be outshined by the coleslaw, this almond butter sauce is a delightful winner as well. You can swap the tamari with coconut aminos if you’d like a soy free option. You can also add in a little more heat with some crushed red pepper flakes. The almond butter adds in a good amount of healthy fat to round out the nutritional profile in this sweet potato noodle recipe.

Sauces to go with sweet potato noodles

Sweet potato noodles are actually quite versatile. They pair well with both sweet and savory sauces, as well as other veggies. Here are some of my fav sauce recipes to pair with these gluten-free noodles:

  • Vegan pesto (5 ways!)- Pesto sauce is packed with nutrients. It’s delicious on a variety of veggies.
  • Hemp heart sauce– The original recipe for this sauce has cubed sweet potatoes, yet these can be spiralized instead for a fun new take.
  • Almond butter sauce– This sauce recipe is a favorite among many. Creamy, perfectly spiced, and warming.

Have you tried sweet potato noodles yet? Leave a comment and let me know how you like them!

savory sweet potato noodles
5 from 19 votes

Sweet Potato Noodles

I remember the moment I took my first bite of this sweet potato swoodles dish. My tastebuds rejoiced! It was everything I wanted, and then some. It’s plant-based Asian fusion at its finest. I'm so excited to share this savory sweet potato noodles dish with you.
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Author: Jen Hansard
Course: Entree
Cuisine: Plant-Based, Thai-Inspired
Serves: 4


For sauce

  • ¼ cup yellow onion chopped
  • 1 inch ginger root peeled and sliced
  • 1 garlic cloves minced
  • ¾ cup almond butter
  • 1 tbsp tamari
  • 1 tbsp lemon juiced
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • tsp cayenne pepper optional
  • sea salt
  • black pepper ground
  • ¼ cup water

For swoodles

  • 2 sweet potatoes spiralized (TOOL)
  • ¼ cup coconut oil melted
  • tsp sea salt
  • tsp black pepper ground

For serving


For Swoodles:

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, toss the sweet potatoes well with the oil. 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.

For Almond Butter Sauce:

  • In a food processor fitted with the chopping blade, finely chop the onion, ginger, and garlic. Add the almond butter, tamari, lemon juice, honey and spices. Process until combined. Stop to scrape down the sides as needed.
  • With the motor running, pour the water through the feed hole. Keep processing until thick and creamy. Set aside.
  • Divide the swoodles between 4 plates. Top each serving with a little of the sauce, 1 tablespoon scallions and 1 tablespoon parsley.



  • 1-inch of fresh ginger root is equal to 1 tbsp measurement.
  • Swap almond butter with sunflower butter to make this nut free.
  • Swap sweet potato noodles with zucchini noodles or rice noodles.
  • Swap honey with maple syrup to make this recipe vegan. 


Calories: 589kcal, Carbohydrates: 45g, Protein: 15g, Fat: 43g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 18g, Sodium: 477mg, Potassium: 1138mg, Fiber: 11g, Sugar: 13g, Vitamin A: 16538IU, Vitamin C: 20mg, Calcium: 247mg, Iron: 4mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

About the Author

Simple Green Smoothies

I went from exhausted mama to running across the Grand Canyon, riding & hiking to the top of the tallest waterfall in North America with my kids. How? I fell in love with the smoothies and plant-based meals you can find on my blog.

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    1. We’re so glad you’re excited about this recipe, Suzie! Def feel free to share it with your doc or nutritionist to see if there’s a way to adjust it or portion differently so you can enjoy it with us!

  1. 5 stars
    If I was only allowed to eat one type of food for the rest of my life, I would definitely choose Thai food. It’s just SO. DELICIOUS. So when I saw this recipe, I knew it would be a winner with me.

  2. 5 stars
    I love the creaminess of the sauce with the noodles. I cooked my swoodles a bit longer to crisp them a little more, and was amazed at how good this was! Even the toddler loved the swoodles. Yum!!

  3. 5 stars
    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.

  4. 5 stars
    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!

    1. Hey Jennifer,

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


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

    1. I LOVE THAILAND!! This is an awesome vegan substitute for pad thai. 🙂

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

    1. 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! 🙂

  7. 5 stars
    I got a spiralizer for my birthday so I am excited to make this recipe from Simple Green Meals!! Looks amazing!

    1. Hey Jill,

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