Spiralized Sweet Potato Pad Thai

Hannah Kaminsky
Rated 4.5 based on 2 customer reviews
Spiralized Sweet Potato Pad Thai
Spiralized Sweet Potato Pad Thai


  • 1 pound sweet potato, peeled and spiralized using the 5mm blade
  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 1 pound firm tofu, cubed and blotted dry with paper towel
  • 1 cup coconut milk
  • 1/3 cup creamy peanut butter
  • 1 (½-inch) piece fresh ginger, peeled and minced
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 (firmly packed) tablespoon dark brown sugar
  • 1 teaspoons sriracha, or more to taste
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 5 ounces fresh baby spinach
  • ½ cup chopped fresh cilantro
  • ½ cup chopped roasted peanuts


  1. Melt coconut oil in a large stock pot over medium heat. Fry the onion in hot oil until soft and lightly browned, 5 to 6 minutes; add the tofu cubes and let cook until seared on the surface touching the pan, about 5 minutes. Carefully scrape tofu from the bottom of the pan to flip and repeat searing.
  2. Blend the coconut milk, peanut butter, ginger, soy sauce, lime juice, garlic, brown sugar, sriracha, coriander, and cumin in a blender until creamy and smooth.
  3. Pour the peanut sauce into the pan; add the sweet potato noodles and stir gently to coat. Add spinach one handful at a time, allowing it to wilt to make room for the next addition. Cook until the sweet potato noodles are fork-tender, about 5 minutes. Remove from heat and stir cilantro into the mixture.
  4. Divide noodle mixture between four plates and garnish with peanuts to serve.
Mealthy tip:

The sauce can be prepared and saved for up a week in the fridge, so you can throw together this delicious dinner in mere minutes. Allergic to peanuts? Try sunflower butter or tahini instead!