Spiralized Sweet Potato Pad Thai

Image of Hannah Kaminsky
Rated 5.0 based on 10 customer reviews
Spiralized Sweet Potato Pad Thai
Spiralized Sweet Potato Pad Thai


For best results, we recommend using:


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!

Nutrition Facts

Per Serving: 648 calories; 45g fat; 45.2g carbohydrates; 27g protein; 0mg cholesterol; 952mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 648 Calories from Fat405
% Daily Value*
Total Fat 45g 69%
Saturated Fat21g 104%
Trans Fat0.0g
Polyunsaturated Fat7.7g
Monounsaturated Fat11.7g
Cholesterol 0mg 0%
Sodium 952mg 40%
Total Carbohydrate 45.2g 15%
Dietary Fiber9g 37%
Protein 27g
Vitamin A506% Vitamin C63%
Calcium35% Iron41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(10 Reviews)

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What others are saying

Image of Randall Hauk

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.

Image of Nathan Long

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.

Image of Caro Hodgin

Caro Hodgin says:

Yum! Definitely a very different flavor from normal Pad Thai, but so delicious. Loved the peanut coconut sauce.

Image of Marlea Kent

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

Image of Jennifer Smith Ingram

Jennifer Smith Ingram says:

Soooo easy and super tasty! I'll be making this again and again!

Image of Meredith Smith

Meredith Smith says:

Very tasty! The fresh ginger adds great flavor!!

Image of Erica  Fernandez

Erica Fernandez says:

Very easy- great sauce. Still great for lunch the next day ;)

Image of Garnet Morash

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.

Image of Meagan Cruickshank

Meagan Cruickshank says:

Delicious! We used shrimp instead of tofu and upped the sriracha. I will make this again for sure.

Image of Nina Wagner

Nina Wagner says:

It was yummy! I couldn’t find my spiralizer and ended up just using a potato peeler to make thin sheets of sweet potato. Still turned out great! Also instead of dirtying a blender to make the sauce I decided to use a blender bottle and shake it up in that. Pro tip: make sure the lid is secure before shaking... oops!