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Looking for some Thai-inspired 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!

Bowl of gluten-free noodles made from sweet potatoes and topped with coleslaw and fresh strawberries. Wooden fork on the side.

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. It’s a gluten-free dinner my whole family can enjoy and I can feel great afterwards.

Table of Contents
  1. Ingredients for Sweet Potato Noodles Recipe
  2. Easy Ingredient Swaps
  3. Plant-Based, Gluten-Free Noodle Options
  4. Sweet Potato Noodles Recipe
  5. More Sauce Pairings
  6. Sweet Potato Noodles Recipe

Ingredients for Sweet Potato Noodles Recipe

savory noodles topped with parsley, chives and coleslaw using a wooden handled fork.

This delicious recipe has two components: the noodles themselves and a gorgeous almond sauce.

For the Almond Butter Sauce:

  • Yellow onion: I love the mild, buttery flavor of yellow onions in savory dishes.
  • Ginger root: While you can use ground ginger in a pinch, fresh ginger will make your flavors pop in the best way.
  • Garlic cloves: Fresh garlic pairs well with the onion and fresh ginger to add some punchy flavor.
  • Almond butter: I use homemade almond butter so I know exactly what’s in it and bring out the creamiest result.
  • Tamari: This is a gluten-free version of soy sauce with all the same flavor.
  • Lemon juice: Fresh-juiced lemon brings a lovely brightness to this dish.
  • Honey: Brings a nutty sweetness to the dish without going overboard.
  • Spices: Smoked paprika, cayenne pepper, sea salt and ground black pepper are how I seasoned the sauce to bring out the Thai-inspired flavor I was looking for.
  • Water: Since almond butter is pretty thick, I use a little water to thin out the sauce to make it more pourable.

For the Noodles:

  • Sweet potatoes: I scrub them well then use a spiralizer to create absolutely delicious noodle shapes!
  • Coconut oil: This is my most-used oil in cooking because it is a healthy fat that does not burn under high heat.
  • Sea salt + ground black pepper: These spices help bring out the flavor in the sweet potatoes.

For serving I like to use chopped green onions, fresh parsley and my Simple Vegan Coleslaw.

Easy Ingredient Swaps

As I said above, ground ginger can be used in place of fresh ginger root, though it won’t be as flavorful. If you can’t use nuts then swap the almond butter with sunflower butter.

For a less oniony taste, use shallots in place of the yellow onion. To be completely soy-free, swap tamari with coconut aminos. For a vegan dish, swap honey with maple syrup.

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 recipes.

Butternut squash is another great option that you would spiralize the same way as sweet potatoes. Try a few and maybe find a new favorite to bring to the next pasta dinner.

Sweet Potato Noodles Recipe

gluten-free noodles and coleslaw in a gray bowl.

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

Sweet potato noodles

  1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper to avoid the noodles sticking to the sheet.
  2. Use a hand-held spiralizer, or invest in an appliance to spiralize the sweet potatoes. Once you’ve got a bowl of noodles, coat them in olive oil, sea salt and ground black pepper.
  3. Bake 20 minutes or until tender and golden. I start checking for doneness around the 10-minute point, to ensure I don’t burn the noodles. Check again periodically until they are thoroughly cooked.

Almond Butter Sauce

  1. In a food processor fitted with a chopping blade, finely chop the onion, ginger and garlic. Add the almond butter, tamari, lemon juice, honey and spices and process until combined. Stop to scrape down the sides as needed.
  2. While the motor is running, pour the water into the processor (if yours has the capability). Keep processing until a thick, creamy sauce forms.

Cashew slaw

vegan coleslaw in a bowl with sweet potatoes and parsley.

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.

For this recipe, I toss the sweet potato noodles in the oven, though they can also be sautéd on the stovetop. A cast iron skillet does a great job of crisping them.

More Sauce Pairings

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 favorite sauce recipes to pair with these gluten-free noodles:

  • Vegan pesto (five 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.
  • Coconut Sriracha: All time favorite sauce for a creamy, punch of spice.

Have you tried sweet potato noodles yet? Leave a comment and let me know how you like them and don’t forget to rate this recipe!

5 from 20 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 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
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

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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 a 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
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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

  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! 🙂