This simple Sweet Potato Zoodle Pad Thai is ready in under 30 minutes and has all the flavors you know and love from the classic Pad Thai.
This month’s recipe redux challenge is “Get your Veggies in Shape”. We’re showing off summer’s freshest fruits and veggies in shapes like ribbons, noodles, cut-outs, or other creative cuts. I recently got a spiralizer and I am obsessed! Ask my roomie, I have been spiralizing everything! From apples, to carrots, to the sweet potatoes and zucchini I used in my Sweet Potato and Zoodle Pad Thai, it’s all delicious! Plus it’s so fun to use!
My sister’s birthday is in July and she loves Thai food! When I heard what the recipe challenge was for this month I was so excited! Not only was I able to use my new spiralizer, I was also able to recipe test with some of her favorite ingredients. I developed this “healthier” version made with spiralized sweet potatoes and zucchini for my noodles. It’s such a fun way to sneak in some Vitamin C, Vitamin A, potassium, and fiber. I personally prefer these noodles over the traditional Thai noodles!
My Sweet Potato Zoodle Pad Thai has everything you love about pad thai. It’s bursting with spicy peanut flavors from the creamy peanut butter sauce, spicy sriracha drizzle, and the crunchy peanuts on top. Make it tonight or pin the recipe for later!
Sweet Potato Zoodle Pad Thai
Ingredients
- 2 heaping Tbsp peanut butter
- 1/4 tsp rice vinegar
- 1/2 tsp soy sauce
- 1/2 tsp honey
- 1 tsp sriracha sauce
- 1/8 tsp pepper
- 1/4 tsp ginger powder
- 1/2 tsp garlic powder
- 3-5 Tbsp water
- 1 heaping Tbsp olive oil
- 1 sweet potato peeled
- 1 zucchini
- chopped basil leaves
- 1-2 Tbsp chopped peanuts
Instructions
- In a medium sized bowl, combine peanut butter, rice wine vinegar, soy sauce, honey, sriracha sauce, garlic powder, ginger powder, pepper and water.
- Spiralize 1 sweet potato and zucchini.
- On medium high heat, heat olive oil in a large sauté pan or wok and add your spiralized sweet potatoes. (You may need to cook the sweet potato in two sauté pans)
- Cook for 7 to 9 minutes or until noodles are cooked and golden brown.
- Add Zucchini and give it a quick toss (zucchini will cook much faster)
- Toss noodles in the sauce and serve with basil and peanuts.
The vegetable noodle pad thai looks so yum! Bookmarked to try next as I love the flavors. Even I am obsessed with my new spiralizer and Recipe Redux was perfect opportunity to showcase it. 🙂
Siri
Thank you Siri! You’ll have to let me know what you think! 🙂 It really was! The spiralizers are so easy and fun to use!
Oh my gosh this sounds amaze! I just got a spiralizer and I love Pad Thai! P.S. I just got accepted to the BGB Community and found ya through there! I saw you went to Alabama, I went to Auburn!! xoxx!
Hi Allie! Yayyy! I am so happy we connected! Oh my goodness! Love it! I love meeting new blogging friends! Especially ones in the SEC! Roll Tide! 😉
This looks so goood! Can’t wait to give it a try!
Thank you so much Mary Ellen! You will have to let me know what you think! 🙂
Delish! I’m always up for Thai food!
Same here girl! Same here! Mmmm!Thank you!!
This looks amazing! My sister has been overseas since May and doesn’t come back until Sept! I’m DYING without her! I wish I could cooker her up some of this Pad Thai! 🙂 <3
Oh no!! I hate being away from my sisters! You’ll have to make this for her when she gets home! 🙂
This looks so delish! I love Pad Thai even though it’s not the healthiest choice. This is such a great makeover!
Thank you Jessica! I do too! Plus I love any excuse to use my new spiralizer! 🙂
Oh, Pad Thai is one of my great weaknesses. I love this healthy twist!
Thanks Courtney! Me too! 🙂
OMGosh just stumbled apron this recipe sounds so yummy and I have everything on hand. Cant wait to try! BTW how many will this serve?
Yayy! Please do and let me know what you think! 🙂 It serves 2 for dinner, but 4 for a fun veggie side! You could easily double the recipe though!
What a delicious twist on pad thai! Thanks for sharing this recipe!
So glad you like it! Thank you!! 🙂
Let me start by saying this recipe is AMAZING!! It is definitely a staple in our dinner selection rotation and I love that it is a healthier version! However, I have made this a few times and I have trouble with the sauce being creamy enough that it spreads out over the noodles. The peanut butter just seems to congeal everything together and makes it very difficult to spread out. Any suggestions? I’ve tried adding it while over heat to see if it would melt a little bit and be easier to spread and I’ve tried adding a little more water neither seem to work that well. I’m making this for dinner again tonight and would love suggestions!
Hi Tara! Thank you so much for your kind words and feedback! I’m so happy you reached out and love the recipe! 🙂 Are you mixing the sauce in a small bowl then adding to the cooked noodles? When you make the sauce does it turn out creamy, but still fairly liquid or is it thick and clumpy? If it is too thick I suggest gradually adding a tad more water (like 1/4 tsp at a time) so it creates a sauce that is smooth and is a dressing like consistency. If you don’t have enough sauce to cover the noodles, it may not hurt to double the recipe? In my opinion you can never have too much sauce! You can always use left overs as a Thai peanut salad dressing! Hope this helps! If not, please reach back out! I want to make sure the recipe works great for you every time! 🙂
I have experienced a thick sauce, almost more of a paste consistency, but smooth. I will try adding a little bit more water this evening when I make this and see if that helps! Thanks!
Yes! Try adding just a little more water. Not too much though or it will get too runny. Please let me know how it goes! 🙂
Adding more water worked! It turned out much more like a dressing by doing that! Also just have to say thank you again for posting the recipe, my husband RAVED about it again last night!
Yayyyy!!! So happy it worked! 🙂 and even more happy you and your husband loved it! Thank you for commenting! 🙂
I made this today & it was delicious. I did have to add more water to the sauce to make it creamier. I’ll be making this again.
I’m so glad you liked it! 🙂
Hey Chelsea! Just tried this recipe tonight for dinner and I am OBSESSED. I just bought a spiralizer last week and I was very excited to try it out! I was wondering, what kind of spiralizer do you use? I just bought a cheap one that requires twisting by hand and it was pretty difficult, so I’m wondering if I should look into getting a different one.
Thanks for the great recipe!
Hey Lauren! So glad you liked it! 😊 It’s one of my favorites! I have an OXO one that I love! It’s super easy to use and has 3 different blade insert options. I have a hand held one that’s great for zucchini, but the sweet potatoes are hard to do in there! Hope this is helpful!