Thai Peanut Sweet Potato Noodles #vegan #plantbased

Thai Peanut Sweet Potato Noodles #vegan #plantbased

We've done it. We've vanquished the sweet potato noodle. In the majority of its sound wonder, we would now be able to appreciate one of our preferred nourishments in NOODLE FORM. That implies we're getting stacked up with Vitamin A, Vitamin C, fiber, B nutrients, iron, and magnesium. Pasta? With a solid list of references? I'm in. It is safe to say that you are in?

Zucchini noodles are simple. You don't need to cook them. Indeed, I want to eat them crude. They can be hurled in curry sauce. Or then again pesto. Or then again made into a freely caprese-propelled serving of mixed greens. Be that as it may, I needed to discover more approaches to put our spiralizer to utilize.

Sweet potatoes noodles are unique. A spiralizer can deal with sweet potatoes fine and dandy. It's simple business, transforming a tuber into a heap of really orange noodles. Be that as it may, at that point what?

Making them eatable is the critical step. Try not to try and consider bubbling them. Steaming them is diligent work and you're probably going to wind up with spongy noodles. Heating them is great, yet that is progressively fit to making sweet potato fries.

Hurled in a smooth, Thai-enlivened shelled nut sauce, these sweet potato noodles are a flavorful, more advantageous option in contrast to pasta. Sprinkle with crunchy peanuts, cooked chickpeas, and new cilantro for a completing touch.

Also try our recipe Raw Vegan Pad Thai

Thai Peanut Sweet Potato Noodles #vegan #plantbased

This recipe for Thai peanut sweet potato noodles is irresistible AND healthy. The creamy, savory sauce is so simple to make!


  • 5 cups spiralized sweet potatoes
  • 2 Tablespoons vegetable broth
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt


  • 3 scallions, sliced
  • 1 Tablespoon creamy peanut butter
  • 1 Tablespoon lemongrass paste
  • 4 cloves garlic, minced
  • 1 can whole coconut milk
  • 2 Tablespoons tamari
  • 1 teaspoon grated ginger
  • 4 Thai chiles (optional)
  • chopped peanuts for garnish
  • cilantro for garnish


  1. Bring 2 tablespoons of oil to medium heat in a large skillet. Add sweet potatoes, 1 teaspoon of salt, and vegetable broth and toss to coat. Cook for 5 minutes, stirring occasionally.
  2. Remove the sweet potato noodles from the skillet – set them aside in a bowl.
  3. Add 2 tablespoons of oil to the skillet and return to medium heat. Toss scallions and garlic into the pan and saute for minutes.
  4. Add lemongrass paste, ginger, and thai chiles and continue to stir.
  5. Add peanut butter, tamari, and coconut milk and stir to combine. Cook the mixture for 10 minutes, stirring occasionally – the sauce will thicken in consistency.
  6. Return the sweet potato noodles to the sauce and toss them to coat thoroughly – tongs work best for this.
  7. Serve the noodles and garnish with chopped peanuts, cilantro, etc.

Read more our recipe : Avocado Crack Dip

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