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This sweet potato pad thai recipe marries our favorite take-out Thai recipe with the best seasonal fall vegetables. Sweet potatoes, corn, kale, and brussels sprouts find themselves next to rice noodles drenched in the most delicious pad thai sauce. Sacrilege never tasted so good!
Craving another unique pad thai? We've got you covered with this grilled chicken pad thai recipe.
This is what happens when pad thai travels the globe and finds itself in the middle of the North American fall harvest. It shacks up with the bounty of autumn! Thai noodles with brussels sprouts, corn, sweet potato, and kale might sound a bit out there, but it comes together in a celebration of the best of the season, coated with delicious pad thai sauce.
Is this an authentic pad thai recipe?
This recipe uses flavors that we associate with pad thai and combines them with the best of North America's fall harvest. So while this is not an authentic pad thai recipe, it's one that is perfect for enjoying during the autumn season.
This is what you'll need:
- Oil: You can use any oil, we opt for sesame oil for this recipe for extra flavor.
- Aromatics: Ginger and garlic add a depth of flavor.
- Vegetables: Sweet potatoes, corn, brussels sprouts, green onions, kale, and bean sprouts bring seasonal flavors.
- Chicken: Boneless, skinless chicken thighs are the juiciest.
- Eggs: You'll need two large eggs to whisk up, adding richness and mouthfeel.
- Wide rice noodles: Rice noodles and the sauce are the more traditional elements!
- The sauce: sweet chili sauce, water, tamarind paste, fish sauce, soy sauce, and lime juice make a delicious pad thai sauce!
- Toppings: Garnish with chopped peanuts, cilantro, and lime before serving.
- Sea salt – To enhance the flavors.
How to make sweet potato pad thai
This recipe only takes a few simple steps! Here are the instructions:
- Roast the sweet potato and corn: Preheat the oven, season sweet potato cubes, and roast. Add the corn 15 minutes later.
- Cook the noodles: Bring a large pot of water to boil. While waiting for the bubbles, slice up those brussels sprouts. Once the water is ready, add the noodles for 5-6 minutes. Drain and rinse.
- Make the sauce: Mix up all the sauce ingredients in a medium bowl.
- Cook chicken and veggies: Cook the chicken in wok or large skillet until browned. Add whites of the green onions, ginger, and garlic and cook for one minute. Then, add the sliced brussels sprouts.
- Eggs, kale, and bean sprouts: Push the chicken to the side and scramble the eggs. Then, add the kale and bean sprouts.
- Assemble: Throw the noodles back into the pot and then add everything else, including the sauce! Gently toss it over medium heat to meld the flavors all together.
- Serve – Garnish with chopped peanuts, cilantro, lime wedges, and green onions.
Why combine these fall veggies with a pad thai
Pad thai sauce tastes so good as it achieves a harmonious blend of the five tastes – sweet, savory, sour, bitter, and umami flavors. Thai noodles with brussels sprouts and other autumn veg might not be traditional, but it celebrates the latest harvest in the most delicious way. This is why we chose these particular vegetables:
- Brussel sprouts: They resemble baby cabbages! Cabbage is delicious in pad thai, and sliced brussels work just as well (if not better!)
- Corn: Pad thai has a little sweetness to it, and corn rises to the occasion.
- Kale: When cooked, kale wilts and melds with the sauce, enhancing without overwhelming. In the process, you get to enjoy all the superfood health benefits!
- Sweet potato: Just like the corn, the sweet potato contributes natural sweetness, balancing out the overall flavor.
Can I add another protein?
If you haven't caught on already, there are no rules here! This recipe makes the kitchen your playground, so feel free to raid the fridge and get creative. While chicken is our top pick, here are other suggestions for proteins to add to this pad thai:
- Shrimp: Shrimp cooks quickly, so adjust the cooking time as needed to make sure they stay tender.
- Tofu: Cubed or sliced tofu adds plant-based protein. Cut it into cubes and caramelize the sides in soy sauce while cooking for an extra dimension of flavor and texture.
- Beef: Thinly sliced beef works best in pad thai.
What to serve with sweet potato pad thai
Start the meal with these fresh spring rolls!
Make it a feast by serving alongside rice dishes like this pineapple fried rice or a mango black rice salad. This vegetarian thai curry, coconut thai chicken zoodle soup or spicy long beans also make the table spread complete!
Can I change up the vegetables?
Yes – you can use up whatever is left in the fridge or add your preferred veggies. Cauliflower or broccoli florets, sliced red bell peppers, or julienned carrots also taste great in this recipe.
Can I use different noodles?
Sure, you can sub in another type of noodles according to your preferences, or make sweet potato noodles. You can simply use a spiralizer to make spiralized sweet potatoes.
Can I make this gluten-free and dairy-free?
Yes! This recipe is already dairy-free and gluten-free, just be sure to double-check all product labels to ensure they don't have any additives.
The Sweet Potato Pad Thai
- 1 lb sweet potatoes (cut into ½ inch cubes)
- 2 tablespoons oil (divided)
- ½ teaspoon sea salt
- 2 ears corn (shucked)
- 1 lb brussels sprouts (cut in half)
- 6 boneless skinless chicken thighs (cut into 4-5 pieces each)
- 6 green onions (chopped – keep the whites and greens separate)
- 2 inch piece of ginger (peeled and julienned)
- 3 cloves garlic (smashed with the side of your knife)
- 2 large eggs (whisked)
- 1 cup chopped kale (packed)
- 1 cup bean sprouts
- 10 ounces wide rice noodles
- Chopped peanuts, cilantro, and lime (to serve)
- 1 cup sweet chili sauce
- ⅓ cup water
- ¼ cup EACH: tamarind paste, fish sauce, and soy sauce
- 2 tablespoons lime juice
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the sweet potato cubes on the baking sheet, mix them with 1 tablespoon of oil, and sprinkle with salt. Roast for 15 minutes and then mix in the corn and continue to roast for another 15 minutes.1 lb sweet potatoes, ½ teaspoon sea salt, 2 ears corn
- When the sweet potatoes go into the oven, put a large pot of water on to boil. While it is heating, slice the brussels sprouts and make the sauce by mixing all the sauce ingredients in a medium-sized bowl.1 lb brussels sprouts, 10 ounces wide rice noodles, 1 cup sweet chili sauce, ⅓ cup water, ¼ cup EACH: tamarind paste, fish sauce, and soy sauce, 2 tablespoons lime juice
- When the water comes to a boil, cook the noodles for 5-6 minutes, or until they're almost fully cooked. Drain them in a colander and rinse them well with warm tap water.
- In a wok or large skillet, heat the remaining tablespoon of oil. Add the chicken and stir-fry until well browned and cooked through, about 8 minutes. Add the white parts of the green onions, ginger, and garlic and stir-fry for 1 minute. Add the brussels sprouts and let them cook for 2-3 minutes, just until they begin to soften.6 boneless skinless chicken thighs, 2 inch piece of ginger, 3 cloves garlic, 6 green onions
- Push the chicken to one side of the pan and add the whisked eggs to the other side. Let the eggs cook for 1 minute, stirring them so they are scrambled. Add the kale and bean sprouts to the pan. At this point, if you are still waiting for the sweet potatoes to finish roasting, set the pan aside.2 large eggs, 1 cup chopped kale, 1 cup bean sprouts
- Place the cooked rice noodles back into the pot they were cooked in and add the sweet potatoes and corn, everything from the pan, and the sauce. Over medium heat, gently toss the noodles to mix everything together and let some of the sauce soak into the noodles. Serve the sweet potato pad thai topped with chopped peanuts, cilantro, lime, and the tops of the green onions.Chopped peanuts, cilantro, and lime
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.