Sweet Potato Noodle Chicken Pad Thai
- 2 tablespoons peanut butter
- juice of 1 lime
- 2 tablespoons soy sauce
- 3 tablespoon chicken broth, divided
- 1 garlic clove, grated
- 1 tablespoon brown sugar
- ⅛ teaspoon red pepper flakes, plus more for garnish
- 1 tablespoon olive oil
- 1 boneless skinless chicken breast (about 10 ounces), ½-inch cubed
- 2 large, skinny sweet potatoes, peeled and spiralized using the 5mm BLADE
- ½ cup bean sprouts
- 3 scallions, sliced
- ¼ cup cilantro leaves, chopped
- 2 tablespoons chopped, roasted, salted peanuts
For best results, we recommend using:
- Warm olive oil in a large nonstick skillet over medium-high heat. Cook chicken until almost cooked through, about 2 minutes.
- Add sweet potato noodles and 2 tablespoons chicken broth. Toss gently using tongs until noodles are until tender but not falling apart, 5 to 7 minutes.
- Meanwhile, whisk together remaining chicken broth, lime juice, peanut butter, soy sauce, brown sugar, chicken broth, garlic, and red pepper flakes in a medium bowl.
- Lower heat to medium and scoot noodles to the side. Crack an egg directly onto the skillet, trying not to touch the noodles, and quickly scramble egg.
- Add sauce, bean sprouts, and scallions to the skillet and toss to coat.
- Transfer noodles to two bowls. Garnish with cilantro, peanuts, and additional red pepper flakes if desired.
Use tofu instead of chicken to make this dish vegetarian!
What others are saying
Tal Levitas says:
This dish is super easy and super quick to make. While it's not authentic or nearly the best pad thai that I've had, it's the only one I've ever made that took 10 minutes or less.
Jessica Scott says:
I loved this dish! The broth, peanut butter, soy sauce, brown sugar, etc. was so delicious! This is the definition of healthy eating made easy! Great recipe, I will definitely make this again.
Lauren Ziegler says:
I loved this dish. I thought it was super yummy. I doubled it and used leftovers for meal prep. I added a tad bit of Thai chili sauce I have to ramp up the heat a bit and I used coconut sugar instead of brown sugar. Anyways, held up surprisingly well as leftovers. It made for a filling lunch.
Alex Cabral says:
This dish was missing some flavors for me, like tamarind and fish sauce. Other than that I thought it was good and I love all of the elements like bean sprouts, cilantro, and green onions, which are a must! I also chopped my peanuts really fine so it was more like crumbles. Delicious.
McKenzie C says:
I did a vegetarian pad Thai, sans tofu, and it was really delicious. I added extra garlic and some shallots too, for more flavor. My Mealthy spiralizer is in regular rotation, starting with this recipe.