Sweet Potato Noodle Stir Fry
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This sweet potato noodle stir fry is fresh, healthy, and downright delicious. It's jam-packed with veggies all smothered in an irresistible Thai peanut sauce, and topped with tender chicken. It's an easy recipe to modify for all types of eaters, and it's ready in just 45 minutes!
For more tasty Thai recipes with sweet potato noodles, try our sweet potato noodles with cashew sauce.
This sweet potato noodle stir fry is what we make when it's time for a healthy dose of vegetables, but it needs to be delicious. Tender sweet potato noodles are sautƩed then smothered in our Thai-inspired peanut lime sauce then topped with a protein of your choice. It's a big beautiful bowl of goodness that's easy to make and modify for all eaters at the table.
Ingredients needed
The list of ingredients might look long, but don't fret! You're likely to have most of them in your pantry already.
Chicken marinade:
- Soy sauce: you can use tamari or gluten-free soy sauce if needed.
- Thai red curry paste: red Thai curry paste is bold, moderately spicy, and easy to find at most grocery stores.
- Cooking oil: we use melted coconut oil but you can use avocado oil, olive oil, or another vegetable oil too.
- Fresh lime juice: fresh lime juice is the acidic element in this marinade, helping to soften and flavor the chicken.
TheĀ stir fry:
- Boneless skinless chicken thighs: we use chicken thighs but boneless skinless chicken breasts work, too. To keep it vegetarian, swap the chicken for firm tofu.
- Cooking oil: use any vegetable oil you can fry with like coconut oil, avocado oil, or olive oil.
- Red bell pepper + red cabbage: red bell pepper and red cabbage give the stir fry color and texture. You can swap for other quick cooking veggies like snow peas, zucchini, shiitake mushrooms, or thinly sliced carrots.
- Sweet potatoes: look for sweet potatoes that are longer in length. Longer sweet potatoes means longer noodles which we think is a good thing!
- Cilantro + Thai basil: fresh herbs like cilantro and sweet Thai basil are central to Thai cooking. They're fresh tasting and herbaceous, and they add a pop of color!
How to make sweet potato noodle stir fry
This delicious sweet potato noodle stir fry is simple to make by following a few easy steps:
- Whisk the marinade ingredients together in a baking dish, then add the chicken thighs, and set aside in the fridge to marinate.
- Bake the chicken in the oven until it's fully cooked and starts to brown.
- Meanwhile, make the peanut sauce by adding all the ingredients to your blender. You can also whisk the ingredients together, but it will be less smooth.
- Get your skillet or wok nice and hot with oil. Toss in the bell pepper and cabbage, followed by the sweet potato noodles. They're done when they're tender (but not mushy).
- Pour the sauce over the vegetables, and add the herbs. Toss everything together, and serve warm with the chicken on top. Yum!
What goes into the peanut sauce?
We make an easy peanut sauce using these ingredients:
- Peanut butter: a creamy, natural peanut butter makes up the bulk of this sauce. You can use other nut butters like almond butter or cashew butter, but nothing compares to the unique flavor of peanut butter!
- Rice vinegar, soy sauce + fish sauce: this trio of Asian seasoning sauces add acidity, saltiness, and umami flavor.
- Honey: honey adds a touch of sweetness. You can also use real maple syrup.
- Sriracha: sriracha brings the heat! Feel free to use just a little bit or omit it completely.
- Garlic + ginger: garlic and ginger are a classic combo that pack a punch of flavor.
- Fresh lime juice: fresh lime juice adds brightness and a pop of citrus flavor.
- Cilantro: the best way to describe the flavor of cilantro is fresh!
How to make sweet potato noodles
If you haven't invested in a spiralizer yet, don't worry. There are a few easy ways to turn your sweet potatoes into tasty noodles:
- Using a spiralizer: there are a couple of different types of spiralizers on the market from handheld, to electric, and stand mixer attachments. They're the quickest and easiest, especially for firmer vegetables like sweet potatoes and squash.
- A julienne peeler: julienne peelers are a great kitchen tool to own. They're inexpensive and don't take up any space, but they make wonderful long noodle-like strands out of vegetables.
- Try a mandonline: you can also slice the sweet potatoes the long way using a mandoline, then use a sharp knife to cut them into thin strips (aka noodles).
What to serve with sweet potato noodle stir fry
This sweet potato noodle stir fry is a complete meal on its own, but it naturally pairs with other Thai foods like our Thai fish cakes, cashew coconut salmon curry, and our favorite coconut rice. Try our fresh spring rolls with tahini dipping sauce as a Thai-inspired appetizer!
Recipe FAQs
Can I use other noodles instead?
Yes, you can. You can swap the sweet potato noodles for your favorite rice noodles, soba noodles, glass noodles, or even whole wheat spaghetti for a different but delicious meal.
How do I store leftovers?
This sweet potato noodle stir fry is best enjoyed right away for the best taste and texture. Leftovers can be stored in an airtight container in your fridge for up to 3 days, but they may become a bit watery.
Can I make it vegan?
Yes, this recipe is easy to make vegan. Simply swap the chicken for firm tofu. For the sauce, replace the honey with maple syrup and omit the fish sauce.
Can I make it paleo?
You bet! Peanuts aren't paleo, but almonds are. Use almond butter instead of peanut butter and swap someĀ coconut aminosĀ for the soy sauce.
Do I need to boil the sweet potato noodles first?
Nope! The sweet potato noodles are cooked in the pan with the other vegetables(like a stir fry), making this an easy one-pot meal.
Sweet Potato Noodle Stir Fry Recipe
Ingredients
Chicken Marinade
- 1 tablespoon EACH: soy sauce, Thai red curry paste, and cooking oil
- Juice from Ā½ lime
Sweet Potato Noodle Stir Fry
- 4 boneless skinless chicken thighs (can sub 1 package firm tofu, cut into cubes)
- 1 tablespoon cooking oil
- 2 red bell pepper (sliced)
- 2 cups shredded red cabbage
- 2 medium sweet potatoes (about 1 lb total, peeled and spiralized)
- Ā½ cup EACH: cilantro and Thai basil
Sauce
- ā cup water
- ā cup peanut butter
- 2 tablespoons EACH: rice vinegar and soy sauce (gluten-free or coco aminos if needed)
- 1 tablespoon honey
- 1 teaspoon EACH: sriracha and fish sauce
- 2 cloves garlic
- 1 inch piece ginger
- Juice from 1 lime
- A small handful of cilantro
Instructions
- Whisk the marinade ingredients in a small baking dish. Add the chicken (or tofu) and mix it around so that it is coated in the marinade. Let the chicken marinate for 30 minutes on your counter or up to 8 hours in your fridge.1 tablespoon EACH: soy sauce, Thai red curry paste, and cooking oil, Juice from Ā½ lime, 4 boneless skinless chicken thighs
- Preheat your oven to 400 degrees Fahrenheit. Place the baking dish with the chicken (or tofu) into the oven and let it cook for 15 minutes. If you'd like extra color on the chicken, broil it for 5 minutes.
- While the chicken or tofu is cooking, prepare the rest of the meal. Add all the sauce ingredients in your blender and blend on high until smooth. For a less smooth sauce, you can mince the garlic, ginger, and cilantro and whisk all the ingredients in a bowl. The sauce will be runny.ā cup water, ā cup peanut butter, 2 tablespoons EACH: rice vinegar and soy sauce, 1 tablespoon honey, 1 teaspoon EACH: sriracha and fish sauce, 2 cloves garlic, 1 inch piece ginger, Juice from 1 lime, A small handful of cilantro
- Heat the oil in a large skillet over medium-high heat. Add the bell pepper and cabbage and stir-fry for about 3 minutes, or until they just begin to soften. Add the sweet potato noodles to the skillet and stir-fry, carefully turning them as they cook, for about 5 minutes. You want the noodles to have a slight crunch to them, but not so much that you feel you're eating raw potatoes.1 tablespoon cooking oil, 2 red bell pepper, 2 cups shredded red cabbage, 2 medium sweet potatoes
- Pour the sauce into the pan and sprinkle the cilantro and Thai basil over the top. Toss gently. The sauce will quickly thicken in the heat. Serve with the chicken or tofu placed on top.Ā½ cup EACH: cilantro and Thai basil
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our sweet potato recipes!
The sauce was spectacular and so easy. I only had almonds (not butter) and it still worked perfectly. I used the sauce over a veggie stir fry with rice noodles.
Thank you for your recipes!
You’re so welcome!!
Hi Kristen. Just so you know. most Thai red curry pastes found in grocery stores contain fish paste or powder. Vegan versions can be found but usually only from highly specialized Thai retailers.
You’re right, some do. If eating vegan is important to you, then always make sure to read labels. Thai Kitchen is one very widely available brand that is vegan. š
This meal was so delicious! I used smoked tofu because that was the only kind available. Next time I’ll serve it in a bed of lightly steamed kale. Definitely a keeper!
Awesome idea about the steamed kale. I may try that next time, too. š
Loving this! I’m always up for a bowl, and this is such a healthy treat.
It’s so nice when dinner can be tasty and healthy, isn’t it?!