I will be the first one to admit. I have been very late to get on the wagon for spiralized recipes. There are two reasons for that.
First, I did not want to share recipes that require my readers to have a piece of special equipment. Like it is in this Sweet Potato “Noodle” Pad Thai recipe, to make it, you need a hand-operated machine called vegetable spiralizer. I did not want to make people have to go out and get a machine to make a recipe of mine.

But then one day, while I was shopping at our local Whole Foods, I saw that they were selling already spiralized vegetables. At that point, I realized it was about time that I got on board, invest in a spiralizer, and start sharing recipes on the blog. This was back in October.
You may rightfully ask, October was almost 4 months ago, why did it take so long to share your first recipe?! The answer to this question is my second reason. In my first spiralizing attempt of turning a sweet potato into noodles using my new toy, I cut my finger with the ultra-sharp noodle blade so badly that I had to wait close to a month for it to heal. It was totally my fault as I wasn’t paying attention to what I was doing.
As a result, a piece of my middle finger became a part of our sweet potato noodles. I apologize for the nasty visual. However, if you decide to purchase a spiralizer, I think it is important to warn you to be very careful when operating it, especially if it is your first time. This thing turns super hard vegetables into beautiful noodles because of its super sharp blades. I do not have kids, but if I did I would not allow them anywhere near this machine.


With all that being said, I have been playing with my spiralizer since the beginning of this year and I now know why it has been so popular. Being able to turn vegetables like zucchini, beets, sweet potatoes, carrots, parsnips, etc. into noodles and use them like you would use spaghetti has been pretty awesome.
Even my husband, who is not much into cooking, thought that the possibilities were endless. And guess what? It doesn’t end in there. Depending on your Spiralizer, most of them come with other attachments that turn vegetables into noodles similar to wide white pasta like pappardelle or super thin pasta like angel hair.
The moral of the story: This machine is awesome and you can do so much with it. However, if you do not want to purchase one and want to make dishes like this recipe, you can find already spiralized vegetables in supermarkets. If you do decide to invest in one, be very careful using it as its sharp blades are no joke.
For the record, the one I am using is Paderno World Cuisine A4982799 Tri-Blade Vegetable Spiral Slicer. I purchased it after Cooks Illustrated magazine reviewed a bunch of them and named this one as the best spiralizer back in May 2016. As in most things that they recommend, this one did not disappoint. It is easy to use, clean, and fairly inexpensive, $22.99 on Amazon at the time of this writing.

About this Sweet Potato Noodle Pad Thai Recipe:
Now on to the recipe…
This sweet potato noodles dish is all about the dressing; a mixture of peanut butter, tamari, grated ginger, sesame oil, maple syrup, garlic, and freshly squeezed lime juice.
The one ingredient in this list that you might not be familiar with is tamari. I know I wasn’t until I read it on Amy Chaplin’s At Home in the Whole Food Kitchen cookbook a few years ago. In her book, she used it a lot along with Shoyu (soy sauce). Both tamari and soy sauce are made with soybeans. Though the concentration of soybeans in tamari is more than soy sauce.
In addition, in Amy’s words (on page 26), “Shoyu (soy sauce) is fermented with wheat, while tamari is wheat and gluten-free, but they both add a wonderful warmth and depth of flavor to savory food.”
Since I wanted to this recipe to be both vegan and gluten-free, I used tamari instead of soy sauce. However, if you are not gluten sensitive and/or only have soy sauce on hand feel free to use that instead.
Here I have to mention, in my experience tamari is less salty than soy sauce. Therefore, I recommend tasting the sauce before adding more salt to it. If you are wondering, I use this naturally fermented San J Tamari Soy Sauce.


Making this sweet potato noodle dish in advance
As you will see in the recipe below, there are few ingredients to chop and get ready for the dressing. Plus, if you are not purchasing already spiralized noodles, you need to spiralize the sweet potatoes. Even though these two components of the recipe do not take too much time, I know some of you prefer a faster weeknight dinner. For that reason, you can prep both the sauce and your veggies a day or two in advance.
As a matter of fact, I recommend doing that especially for the dressing as while it is sitting in the fridge in an airtight container, all of the flavors get a chance to develop making the end result truly delicious. In the same way, you can prep the sweet potato noodles a day in advance, place in a plastic bag, let the air out as much as you can, and keep in the fridge until you are ready to use it.
Finally, if you have any leftovers, place them in an airtight container and place it in the fridge. They make the best lunch the next day.
Other spiralizer recipes you might like
- Butternut Squash Noodles
- Zucchini Noodles – Basic (only 5 ingredients) zoodles recipe
- Skinny Shrimp Scampi with Zucchini Noodles
- Chicken Potato Noodle Soup
- Kale Zucchini Recipe
Other sweet potato recipes you might like
- Sweet Potato Mash
- Asian Sweet Potato Bowl
- Sweet Potato Carrot Soup
- Roasted Sweet Potatoes and Brussels Sprouts
- Trisha Yearwood Sweet Potato Casserole
- Double Mashed Potatoes
- Sweet Potato Biscuits Recipe
Sweet Potato “Noodle” Pad Thai
Ingredients
For the dressing:
- 3 tablespoons unsweetened and smooth peanut butter
- 3 tablespoons tamari*
- 1 teaspoon sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon freshly grated ginger
- 2 cloves of garlic minced
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon salt
- 3-4 tablespoons vegetable stock
For the Pad Thai:
- 1 tablespoon of olive oil
- 1 small onion chopped
- 1 red or yellow bell pepper seeded and sliced thinly
- 2 medium-size sweet potatoes peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
- ¼ cup vegetable stock
- ½ cup edamame
- 3 tablespoons chopped cilantro
As Garnish:
- 1 tablespoon sesame seeds
- 1-2 stalks of green onions both white and green parts chopped
- 2 tablespoons lightly salted peanuts coarsely chopped
Instructions
- To make the dressing: Whisk together all the ingredients of the dressing in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
- Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
- Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
- Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
- Off the heat, stir in the edamame and chopped cilantro.
- To serve, divide the pad thai in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
- Serve immediately.
Video
Notes
Nutrition
Did you make this recipe?
Tag @foolproofliving on Instagram and hashtag it #foolproofeatsOther Vegan & Gluten-Free Bowl Recipes You Might Like
- Slow Cooker Butternut Squash Lentil Stew
- Mexican Burrito Bowl with Cashew Chipotle Cream Sauce
- Spicy Chocolate Chili
- Sweet Potato and Quinoa Power Bowl with Asian Tahini Dressing
- Quinoa and Vegetable Stew
Emily
I bought a spiralizer last summer and have only used it once! Shame on me, right? You’ve inspired me to take it out again. They make such fun veggie noodles, and this sauce sounds SO good. Can I come for dinner? 😉
Aysegul Sanford
Nooooo! Don’t say that.. You will get to it. And once you do, you have a great recipe waiting for you right here my friend.
Yes, please come for dinner. Anytime <3
Belgian Foodie
Hi, this recipe looks so amazing yet simple. I also recently bought a spiralizer and found it a bit awkward the first time I used it. You make it look so easy. I’ll have to try this recipe soon!
Aysegul Sanford
Believe me, it was not that easy at the beginning :)) But now I feel like I am doing much better. I just love that the possibilities are endless with these vegetable noodles.
Thank you for stopping by Brad.
Karly
ALWAYS looking for new and delicious spiralizer recipes, and this one looks like a new potential favorite! So many delicious flavors in here!
Aysegul Sanford
YAY! These noodles are truly delicious. I hope you’ll get a chance to give it a try Karly.
Thank you for stopping by. Cheers!
Jenny // HelloMyDumpling.com
This looks absolutely delicious, Aysegul! I do not own a spiralizer mostly because I don’t want another appliance but this sure does make me think of all the possibilities.
Lauren
Goodness this is such a delicious recipe! Just made it for lunch and it’s perfect! First time using the spiralizer too!
Aysegul Sanford
It makes me so SO happy to hear that it worked for you. I have new spiralizer recipes coming up as soon as we move into our new place. Can’t wait to share them with you. We need to put your new toy to good use.:P
Lauren
Absolutely love this video!
Aysegul Sanford
Thank you my dear friend. Can’t wait to make many more of them with you. <3
Vanessa
This was delicious! I made the dressing in a mason jar and kept in fridge 3 days before I got around to making it. One sad thing- I used the narrow noodle setting on my spiralizer (same as the one you use) and I must’ve cooked the noodles a bit longer than I was supposed to. All was looking perfect and then I looked away for a minute and when I tossed, they just broke into a crumbly mess. I was super bummed, but it was still good. Had leftovers for 2 days and enjoyed cold!
Aysegul Sanford
Oh no!! Sorry about that. Still, I am glad it turned out well in the end.
Thanks so much for letting me know Vanessa.
Janet Fazio
I love veggie noodles. I have ventured past zucchini yet, but I’m looking forward to trying the sweet potato pad thai
Jill
So happy to have discovered your site! And thank you for including the nutritional info as well! I really appreciate it.
Aysegul Sanford
I am so glad you did Jill. 🙂
Yes, nutrition information is very helpful.
Welcome!
Leslie
I am currently eating this as I type. I can’t believe how much bang this recipe packs. I recently became vegan and gluten-free. I’ve really been enjoying playing around with all sorts of flavors while weaning myself off of old meat/meat product staples (i.e. cheese, mostly). This recipe did not fail to please.
I did throw in some broccoli and fresh microgreens as well. I cooked the broccoli with the onions and bell pepper and added the fresh microgreens at the end with the sauce. Otherwise, I followed the rest of the recipe per the instructions.
I can’t wait to see what other delicious items you have on your blog!
Aysegul Sanford
YAY!! This makes me so happy Leslie.
Though I have to say, you are my hero. Going vegan and GF at the same time?! WOW!
Wish you all the best of luck. There are plenty of recipes on the blog that will serve your dietary needs. I hope you will try more of them. In the mean time, if I can answer any questions or if you have any requests, please do not hesitate to let me know.
Thanks for letting me know. Cheers!
Jen
We loved this! I think I might add cucumber next time! Thank you!
Aysegul Sanford
Hey Jen,
This dish makes an appearance on our menu quite often. I am so glad to hear that you liked it too.
Adding cucumber is a great idea. I’ll try that next time I make this dish.
Thanks for leaving a comment and sharing your experience with everyone!
Cheers.
Rebecca Pryor
Absolutely delicious. So easy to make and tastes incredible!
Aysegul Sanford
So happy to hear that you liked it Rebecca! Thanks for coming back and leaving a rating. Cheers!
Melissa
This is brilliant!
Aysegul Sanford
Thanks Melissa.
Liz
I love pad thai, but wanted to try a healthier version. I was delighted for find your recipe—it’s so good!
Aysegul Sanford
This vegan version would surely do that. So happy that you liked it. Cheers!
Jennifer Farley
Awesome idea! I love “noodles” made out of veggies!
Aysegul Sanford
Me too! So glad you liked it.
Brenda
I’d choose the sweet potato noodles any day. What a beautiful recipe!
Aysegul Sanford
You and me both. 🙂 Thanks for stopping by Brenda.
Toni Dash
This was so good! So easy and really tasty!
Aysegul Sanford
Thanks for letting me know Toni.
Lori
Love the sweet potato replacement for the noodles. So yummy!
Aysegul Sanford
It was a much healthier replacement for sure. 🙂
Cathy Pollak
This was so delicious! Going on my regular meal rotation!
Aysegul Sanford
YAY! So happy to hear that. Thanks Cathy.
Tina
I made this last night and am super happy with the recipe. As a gluten-free, soy-free vegan (allergies & ethics!), I really miss Asian food, so having some pad Thai was really a treat. I used a purple sweet potato which looked really pretty. Instead of soy sauce or tamari I used a 50/50 mix of coconut aminos and Ocean’s Halo No Soy sauce — I do the mix because coconut aminos have a sweeter flavor profile that doesn’t taste quite right on its own, unless you’re looking for the coconut amino flavor specifically. Obvs I skipped the edamame and just browned up some lentil tempeh and served that on top. I added 2 jalapeños to the bell pepper mix because I like a little heat, and I love eating the rainbow. 🙂 I will say, like other reviewers, that it’s tough to avoid overcooking the sweet potato noodles but I just think it takes practice. I also think the crushed peanuts on top are essential – without them, there’s something missing from the texture.
Anyway thanks for the recipe; I’ll be putting it in my arsenal and making it again for sure.
Aysegul Sanford
Hi Tina,
I am thrilled to hear that you enjoyed this recipe. I appreciate that you shared all the substitutions you tried.
Thanks for coming by.
PS: I agree, crushed peanuts on tops is a must. ?
Nicole
This was so delicious! Will definitely make this again! Thank you for a wonderful recipe.
Aysegul Sanford
I am thrilled to hear that Nicole. Thanks for coming by.