Sweet Potato Noodle Stir Fry Recipe
This sweet potato noodle stir fry is fresh and downright delicious. It's jam-packed with veggies all smothered in an irresistible Thai peanut sauce, and topped with tender chicken. It's easy to adapt for all types of eaters, and it's ready in just 45 minutes!
Ingredients
Chicken Marinade
- 1 tablespoon EACH: soy sauce, Thai red curry paste, and cooking oil
- Juice from ½ lime
Sweet Potato Noodle Stir Fry
- 4 boneless skinless chicken thighs
- 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
- ½ cup EACH: cilantro and Thai basil
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 ½ 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.⅔ cup water, ⅓ 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.½ cup EACH: cilantro and Thai basil
Serving: 1 serving = ½ of the recipe, Calories: 937kcal, Carbohydrates: 82g, Protein: 64g, Fat: 41g, Saturated Fat: 8g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 215mg, Sodium: 2357mg, Potassium: 2238mg, Fiber: 15g, Sugar: 32g, Vitamin A: 38754IU, Vitamin C: 221mg, Calcium: 200mg, Iron: 7mg