Sweet potato pad thai

My family and I are neither Paleo nor Keto nor Whole30 nor any other "diet" category for that matter (especially one that doesn't include carbohydrates - a life without sourdough is a life I never want to know). We just love eating, feeling good when we eat and knowing our food is doing some good. I don't know about you but sometimes after a big plate of noodles I'm not feeling my best, so I love substituting my pasta with vegetable "noodles". By now most people have tried zucchini noodles (at the food "cool kid table" alongside riced cauliflower, avocado toast and acai bowls) but sweet potato noodles are less common. They are made the exact same way as zucchini noodles (with a spiralizer - I have the Westmark Stainless Steel Tri-Blade Vegetable Spiral Slicer I got in 2012 and it still works amazing) and cook in minutes with a quick sauté - fun fact: they can also be eaten raw and taste awesome that way. And these noodles pack all of the great health benefits of sweet potatoes including: being an amazing source of antioxidant vitamin A, beneficial for eye heath, reducing inflammation and promoting a healthy immune system. And a good source of fiber. They contain both soluble and insoluble fiber. Soluble fibers absorb water and soften your stool and insoluble fibers add bulk to your stool. Both are required for healthy bowel movements and healthy elimination is critical for all systems of the body.

Note: to this recipe I added eggs. If you would like to make it vegan sauté ginger and garlic and whisk into sauce. Also my partner can handle a larger amount of noodles then I can so we added some rice stick noodles to his. This recipe can be followed with sweet potato noodles, rice or soba noodles,, zucchini noodles or even rice or quinoa; its up to you.

I love pad thai. It has been for years now one of my favorite meals to get when we order out. However, as much as I love eating out unfortunately, you just don't know whats going into your food including added processing, extra sugar and "bad" fats. As part of my program at the Academy of Culinary Nutrition my program buddy Jen developed this recipe for Sweet Potato Pad Thai, which is made with sweet potatoes instead of white rice noodles. A healthy swap adding more fiber and nutrients like potassium, magnesium and vitamin C. The sweet potato noodles are made quickly and easily with a vegetable spiralizer. They are relatively inexpensive and so easy to use. I have the Westmark Stainless Steel Tri-Blade Vegetable Spiral Slicer I have had it for 5 years now and have used it about once per week and it still works amazingly, with no additional sharpening or anything needed. "Noodles" can be made out of any vegetable and eaten raw or cooked. Its a must have for any healthy home chef.

Its simple to make and so delicious. Also this sauce would work great over rice or salad as well. This recipe is Paleo and can be made Vegan if eggs are removed.

Sweet Potato Pad Thai


2 tbsp olive oil

2 cloves of garlic, minced

1 inch knob of ginger, minced

2 large eggs

1 and 1/2 tbsp tamari

2 tbsp fresh lime juice (approx. 1 medium lime)

2 tbsp coconut sugar

1 tsp fish sauce

1/8 tsp red pepper flakes

1 large sweet potato, spiralized

1/2 cup fresh green peas

3 green onions, sliced

1/4 cup fresh cilantro, roughly chopped


  • 1/4 cup almonds, roughly chopped In a large skillet, heat olive oil over medium heat. Add the garlic and ginger, and cook for 1-2 minutes.

  • In a medium sized bowl, whisk the eggs together with a fork. Pour them into the skillet and cook just until they solidify, should still be moist.

  • Once cooked, remove eggs from skillet and set aside.

  • In a small bowl, stir together the tamari, lime juice, coconut sugar, fish sauce, and red pepper flakes.

  • Add the sweet potato noodles to the skillet, and cook until noodles begin to look glossy , approximately 8 minutes.

  • Add the green peas, and cook for an additional minute. Return eggs to the skillet, and pour in sauce. Toss to coat.

  • Sprinkle the green onions, cilantro, and almonds over the noodles. Toss lightly to combine. Serve warm.

Sweet Potato Peanut Noodles


3 tbsp peanut or almond butter

3 tbsp tamari

1 tsp sesame oil

1 tbsp maple syrup

1/4 cup fresh lime juice

1 inch knob fresh ginger, grated

2 cloves garlic, minced

2 large eggs

2 large sweet potatoes, peeled and spiralized

1 zucchini spiralized

1 large red pepper sliced thin

1/4 cup fresh cilantro, chopped

1 tbsp olive oil (approx.)

2 green onions sliced, white part and some green

chopped almonds/peanuts for garnish



Add olive oil to a large sauté pan over medium heat. Add the garlic and ginger, and cook for 1-2 minutes until aromatic. whisk eggs and pour into the skillet until just cooked. set aside.

Make dressing by combining tamari, lime juice, sesame oil, peanut butter and maple syrup. whisk well. taste, adjust as needed and set aside

Add the sweet potato noodles, zucchini noodles and red pepper to the skillet, and cook for about 5 minutes until peppers soften. Return eggs to the skillet, and pour in sauce. Toss to coat. Taste, add salt if needed. Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.

©2020 Whole Health Kitchen by Jessica McQuoid