Thai Peanut Chicken Sweet Potato Noodles are a healthy, gluten free twist on your favorite Thai takeout order. Easy, colorful, and delicious!
We’re in the thick of the holiday season and the urge to eat baked goods for every meal of the day is very real at the moment. I’ve seen several gluten free cookie recipes on social media that I’d arm wrestle Santa for.
That said, I’ve been even more intentional than usual about cooking healthy meals at home so I don’t have to think twice about indulging a little extra over the next month or so.
In addition to my Christmas cookie cravings, I’ve also been dreaming about a big bowl of gluten free Pad Thai from my favorite Thai restaurant here in town. In the spirit of making healthy choices though, I decided to make a healthy, Pad Thai(ish) dish at home. Thai Peanut Chicken Sweet Potato Noodles swaps rice noodles for vitamin-rich sweet potato noodles, and will curb your craving for take out in just 15 minutes!
Watch How to Make It!
Spiralized Sweet Potato Noodles
If you’ve been on the fence about ordering a spiralizer, or asking for one for the holidays, this dish is going to send you over the edge. It. Is. Incredible!
Skinny spiralized sweet potatoes are sauteed with broccoli and chopped chicken then tossed with an easy peanut sauce made with fridge and pantry staples.
Like I said, this dish goes from skillet to bowl in 15 minutes, which is a fraction of the time it takes to pick up take out or wait for the delivery driver to arrive – plus it’s a TON healthier.
If you’re like me and wanting to indulge without the guilt this holiday season, whip up this light and tasty dish tonight – and fight your dining partner for the leftovers to take for lunch the next day. Trust me when I say, if you don’t, you’ll regret it!
How to Make This Recipe
Start by whisking together the Thai peanut sauce ingredients. You’ll need:
- Smooth peanut butter
- Chicken broth
- Low sodium gluten free Tamari
- Rice vinegar
- Chili garlic sauce
- Sesame oil
- Ground ginger
- Minced garlic
Set the sauce aside then peel and trim 2 medium-sized sweet potatoes, and then send them through z spiralizer fitted with the skinnest noodle blade.
Time to cook! Heat extra virgin olive oil in a large skillet over medium-high heat then add chicken breasts cut into bite-sized pieces. Season with salt and pepper then saute until cooked through, and then scoop the chicken onto a plate and set aside.
Turn the heat down a touch then add more extra virgin olive oil to the skillet. Add the sweet potato noodles plus broccoli florets, season with salt and pepper, then saute for 5 minutes.
Next drizzle in a little water to help soften the noodles and continue sauting, stirring occasionally, until the sweet potato noodles are al dente, another 3-5 minutes.
If you want your sweet potato noodles on the softer side, continue cooking, but just know they might break up into smaller pieces.
Last step is to add the chicken back into the skillet along with the Thai peanut sauce then toss until everything is well coated and heated through.
Scoop the noodles into bowls then top with tons of chopped peanuts and green onions.
Totally easy, right? And trust me, totally DELISH! Hope you love this lighter take out fake out recipe!
Equipment
Ingredients
- 2-1/2 Tablespoons extra virgin olive oil, divided
- 2 chicken breasts, ~1lb, cut into bite-sized pieces
- salt and pepper
- 2 medium sweet potatoes, peeled then spiralized using thinnest blade, noodles slightly trimmed
- 4 oz broccoli florets
- 1/4 cup water
- Toppings: chopped peanuts, green onions, chopped cilantro
For the Thai Peanut Sauce:
- 2 Tablespoons smooth peanut butter
- 3 Tablespoons gluten free chicken broth
- 1-1/2 Tablespoons gluten free reduced-sodium Tamari, or low-sodium soy sauce if not GF
- 1/2 Tablespoon rice vinegar
- 1 teaspoon gluten free chili garlic sauce, or more or less
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1 clove garlic, pressed or minced
Directions
- Whisk together Thai Peanut Sauce ingredients in a small bowl then set aside.
- Add 1/2 Tablespoon oil to a large, 12" skillet over medium-high heat. Add chicken then season with salt and pepper and saute until cooked through. Remove chicken to a plate then set aside.
- Turn heat down to a little above medium then add remaining 2 Tablespoons oil. Add sweet potato noodles and broccoli, season with salt and pepper, then saute for 5 minutes, stirring occasionally. Add water then saute until noodles are al dente, another 3-5 minutes (if you like a softer sweet potato continue cooking but know that the noodles will break up a bit.) Add chicken back into the skillet along with the Thai Peanut Sauce then toss until the noodles are well coated and everything is heated through. Scoop into bowls then serve with toppings.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This. is. PERFECT! I have literally everything to make this and am really trying to be more mindful about my meal planning and overall eating this holiday season. This looks delish and I was just thinking I need to dust off my spiralizer! Thanks for sharing. Glad your new family of 4 had a good turkey day!
Cab, I love…now just to try it with a Snickers bar!
This looks so yummy! What a cool idea
Did you know Cool Basil opened another place in West Glen? Banana Leaf… I ate there last week :)
I saw but didn’t think it’d opened yet! Thanks for the tip!
What do you have for a spiralizer?
Here’s the one I have:
Need to invest in a good spiralizer. Debating between the Paderno mentioned in this post and the spiralizer attachment for a KitchenAid mixer. Any thoughts?
I haven’t tried out the KitchenAid one but I do really love my Paderno. I’ve had it for a couple years now and it’s zipped through everything.
I’m with Karla. I caved and ordered a spiralizer. Thanks for including the easy to access link! I went to an Asian grocery store today, but couldn’t find chili garlic sauce. I’m wondering if I can use chili sauce and some jarred garlic. I can’t wait to try this!
Wohoo!! I usually find chili garlic sauce in the Asian foods aisle of the regular grocery store. If you can’t find it, siracha or another chili sauce will work fine!
This looks seriously good! I never would have thought to go with sweet potato noodles, such a great idea!
This recipe did it! I’m finally going to cave and get a spiralizer! This recipe looks delish, and super easy to customize.
YAY!! You won’t regret it! Have fun! :)
I was thinking the same thing! I always see recipes with zucchini. The sweet potatoes are more motivating for me.
Hi Kristin! Your dish looks awesome and I’m totally a Thai food lover! I just love spice. My husband not so much, but I don’t care, I’ll have to make this one night because right now I’m all turkeyed out. There’s only so much turkey left overs you can stand before it gets old. I hope no spiders creep out of your tree. That’s my kryptonite too! Ours was decorated the first week of November. (Yes we’re crazy, its okay to say it!)
If I had my way I’d decorate that early too – one month is never long enough to have Christmas decorations up!
Do you think this would reheat okay? This would be great for lunches for the work week.
Absolutely! I’m actually eating some cold from the fridge as I type – delicious. ?
Hi Kristin! I love spiralized zucchini, never thought of using sweet potato. Just curious, what olive oil do you recommend? Thanks, MJ
I’m actually not brand loyal to extra virgin olive oil – right now I’m using up a jug of Kirkland (Costco) oil!
This sounds delicious! What kind of peanut butter do you recommend? Natural?
You could use whatever you have in the house – stir or no stir!