Chelsea's Choices

"A spoonful of healthy with a pinch of treats"

Sweet Potato Zoodle Pad Thai

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. 

Sweet Potato and Zoodle 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!

Sweet Potato and Zoodle Pad Thai

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

5.0 from 5 reviews
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Sweet Potato Zoodle Pad Thai
Author: 
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 heaping Tbsp peanut butter
  • ¼ tsp rice vinegar
  • ½ tsp soy sauce
  • ½ tsp honey
  • 1 tsp sriracha sauce
  • ⅛ tsp pepper
  • ¼ tsp ginger powder
  • ½ 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
  1. In a medium sized bowl, combine peanut butter, rice wine vinegar, soy sauce, honey, sriracha sauce, garlic powder, ginger powder, pepper and water.
  2. Spiralize 1 sweet potato and zucchini.
  3. 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)
  4. Cook for 7 to 9 minutes or until noodles are cooked and golden brown.
  5. Add Zucchini and give it a quick toss (zucchini will cook much faster)
  6. Toss noodles in the sauce and serve with basil and peanuts.

 

Comments

  5. 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

    Reply

  8. 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?

    Reply

  10. 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!

    Reply

    • 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! 🙂

      Reply

      • 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!

        Reply

  11. 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.

    Reply

  12. 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!

    Reply

    • 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!

      Reply

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                        Chelsea LeBlanc is a Nashville based Registered Dietitian Nutritionist. She enjoys creating healthy alternatives to popular dishes. Chelsea’s nutrition philosophy is everything in                                                                                                                       moderation, or as she likes to say, “A spoonful of healthy with a pinch of treats.”

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