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Sweet Potato Pad Thai

Prep Time:

10 Minutes

Cook Time:

10 minutes





About the Recipe

I developed this recipe for Sweet Potato Pad Thai when I was completing a certificate of Culinary Nutrition. The goal was to develop a nutrient dense grain free recipe for a paleo meal plan. I am usually not a fan of vegetable noodles (I'm looking at you watery zucchini) but Sweet Potatoes really hold up. With just a few minutes of cooking they soften for a more noodle like texture and the natural sweetness in dishes like this are unbeatable.


  • 2 tbsp olive oil 

  • 2 cloves garlic minced 

  • 2 eggs, wisked

  • 1 1/2 tsp tamari or soy sauce

  • 2 tbsp fresh lime juice (approx 1 med lime) 

  • 2 tbsp coconut sugar 

  • 1 tsp fish sauce 

  • 1/8 tsp red pepper flakes 

  • 1 large sweet potato peeled and spiralled 

  • 1/2 c fresh green peas 

  • 3 green onions sliced 

  • 1/4 cup fresh cilantro chopped 

  • 1/4 c almonds rough chopped 


Step 1

In a large skilled heat oil at ginger and garlic cook until fragrant, about 1 min. Into the pan add eggs and remove once cooked, set aside.

Step 2

Combine tamari or soy sauce, lime, coconut sugar, fish sauce, and red pepper set aside

Step 3

Add sweet potato noodles to the reserved pan and cook just until glossy about 6 min.

Step 4

Add peas, sauce and egg to the pan of noodles and cook for an additional minute.

Step 5

Sprinkle with onions, cilantro and almonds and serve warm

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