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!

savory sweet potato noodles
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

Ingredients  

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

Instructions 

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.

Video

Notes

  • 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. 

Nutrition

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!

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Rating




Comments

    1. Hey Carolyn,

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

      Enjoy 🙂

  1. 5 stars
    So far I’ve only done zucchini with my zoodle maker – cannot wait to try this! Looks like another homerun!

    1. 5 stars
      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 🙂

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

    1. Hey Alyssa,

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

      Enjoy!!

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

    1. Hey Liz,

      Isn’t it gorgeous!!

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

  4. 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!!

    1. Oh that’s awesome, Kara! So glad we can help you find foods that agree with your body. 🙂

  5. 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!

    1. I love it, Heather!! Please let us know how it went when you made them and if they are 2-yo approved!

  6. 5 stars
    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.

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

  7. 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!

    1. Hey Ruth!

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

  8. 5 stars
    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.

    1. 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.

      Enjoy!

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

    1. 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!

  10. 5 stars
    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.

    1. Hey Liz!

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

  11. 5 stars
    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?

    1. 5 stars
      Hey BEV,

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

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

    1. 5 stars
      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!!!

    1. 5 stars
      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!! 🙂

  13. 5 stars
    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!

    1. 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.