Sweet Potato Noodles in Spicy Peanut Sauce

Image of Lauren Dellabella
Rated 5.0 based on 6 customer reviews
Sweet Potato Noodles in Spicy Peanut Sauce
Sweet Potato Noodles in Spicy Peanut Sauce


  • 1 cup vegetable stock, divided into 2/3 cup and 1/3 cup
  • ⅓ cup peanut butter 
  • 3 tablespoons soy sauce 
  • 2 teaspoons chili-garlic sauce 
  • 1 tablespoon lime juice 
  • 1 tablespoon honey 
  • 1 tablespoon freshly grated ginger 
  • 1 tablespoon sesame oil 
  • 2 cups broccoli, trimmed into florets 
  • 2 cups mushrooms, sliced thinly
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 sweet potatoes, peeled and spiralized using 5mm blade
  • 2 green onions, chopped 
  • 2 tablespoons peanuts, chopped


For best results, we recommend using:


  1. Prepare the Spicy Peanut Sauce by stirring ⅔ cup vegetable stock, peanut butter, soy sauce, chili garlic sauce, lime juice, honey, and ginger together in a bowl until smooth.
  2. Heat sesame oil in a large nonstick skillet over medium-high heat. Stir-fry the broccoli in sesame oil until it’s bright green, for 2 minutes; add mushrooms, season with salt and pepper, and continue cooking until vegetables are tender-crisp, for 2 more minutes. Remove vegetables to a bowl and cover to keep warm.
  3. Add spiralized sweet potatoes and remaining 1/3 cup of vegetable broth to the skillet; bring to a boil. Reduce heat to medium until liquid evaporates and noodles are tender, for 5 minutes. 
  4. Return vegetables to the skillet. Stir in peanut sauce with the vegetable mixture. Add green onions over the mixture and stir.
  5. Divide into bowls and garnish with chopped peanuts to serve.
Mealthy tip:

Use gluten-free soy sauce to make this recipe gluten-free. If you’re adding proteins to this dish, measure about 4 ounces of meat, fish, or vegetarian options.


5.0out of 5 Stars

(6 Reviews)

How would you rate this recipe?

What others are saying

Image of Caro Hodgin

Caro Hodgin says:

I've used other recipes where you simply sautee the sweet potato noodles in oil, and I far prefer this method of cooking them in chicken stock. They become much more tender and "pasta noodle-y". This is a fantastic, grain-free stir fry.

Image of Shannon Whittier

Shannon Whittier says:

If you love Thai food this is a MUST! So delicious with chicken and cayenne pepper/red pepper flakes. A family favorite!

Image of Paola van der Hulst

Paola van der Hulst says:

I'd never cooked sweet potato noodles in broth and I must say they are suuuuper good! And that peanut sauce... I'm a fan!

Image of Daniel Amen

Daniel Amen says:

I love using my spiralizer, it completely changed the texture of the sweet potatoes! Whoa!

Image of Elizabeth Whiteside

Elizabeth Whiteside says:

This was absolutely delicious! The "noodles" were so tender, yet still held their shape. Sauce was amazeballs, left out the chili sauce as I had to feed kids too, but doused my plate with hot sauce. Amazing.

Image of Shaun Moten

Shaun Moten says:

I tried the recipe as is, didn't add any meat or make it fancy since it was my first time trying. This recipe was a huge success in my home. Would recommend this recipe to others. The yummy peanut sauce made this dish an official fam fav!