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
- ⅓ 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 tablespoon (firmly packed) dark brown sugar
- 1 teaspoon 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
- 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.
- 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. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- 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.
- Divide noodle mixture between four plates and garnish with peanuts to serve.
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!
What others are saying
Randall Hauk says:
I consider Pad Thai the ultimate comfort food, at least as far as a mid-Michigan guy can legally consider Thai Food to be "comfort food." I was very skeptical of this. Rice noodle is so integral a part of the pad thai experience. I almost wish this had been called something else, because judged on its own merits, it's a reallyk tasty dish. The sweet potato really does work well with the pad thai flavors. But in the end, I was left wanting actual pad thai. I'm going to call this something else. Maybe just "Steve" or something.
Nathan Long says:
Very tasty! Do be sure to check the doneness of the sweet potato noodles, as the recipe says; they're tough if undercooked. We modified a couple things for laziness and cheapness: eg, we used ginger and garlic powder instead of fresh so that we didn't need a blender to mix the sauce, and we used frozen spinach. We also (sadly) omitted the sriracha for the sake of our small kids. But it was still great.
Caro Hodgin says:
Yum! Definitely a very different flavor from normal Pad Thai, but so delicious. Loved the peanut coconut sauce.
Marlea Kent says:
We loves this recipe! The sauce is delish and it felt healthy with the sweet potato noodles. I will make this sauce on Sunday and be able to make this recipe even quicker after work! #Busywithchildren
Jennifer Smith Ingram says:
Soooo easy and super tasty! I'll be making this again and again!
Meredith Smith says:
Very tasty! The fresh ginger adds great flavor!!
Erica Fernandez says:
Very easy- great sauce. Still great for lunch the next day ;)
Garnet Morash says:
So delicious and hardy! Might pre-blanche the sweet potato noodles to cut down on cook time. I also used 28oz of sweet potato noodles and extra firm tofu for extra protein. Husband approved.