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 ginger molasses and snickerdoodle cookie recipes on social media that I’d arm wrestle Santa for. Can you relate? 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:
- 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!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Thai Peanut Chicken Sweet Potato Noodles
Description
Thai Peanut Chicken Sweet Potato Noodles are a healthy, gluten free twist on your favorite Thai takeout order. Easy, colorful, and delicious!
Ingredients
- 2-1/2 Tablespoons extra virgin olive oil, divided
- 2 chicken breasts (14oz,) cut into bite-sized pieces
- salt and pepper
- 2 medium sweet potatoes, peeled then spiralized using thinnest blade, noodles slightly trimmed
- 2 cups (4oz) broccoli florets
- 1/4 cup water
- Toppings: chopped peanuts, green onions, chopped cilantro
- For the Thai peanut sauce:
- 2 Tablespoons peanut butter
- 3 Tablespoons gluten-free chicken broth
- 1-1/2 Tablespoons low-sodium gluten-free Tamari or soy sauce
- 1/2 Tablespoon rice vinegar
- 1 teaspoon gluten-free chili garlic sauce (or more)
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1 clove garlic, minced
Directions
- Whisk together Thai peanut sauce ingredients 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.
Notes
- I use a Paderno Spiralizer >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Beth 04.02.2017
Where, oh where, has this recipe been all my life? Made it for the first time tonight and have already forwarded the recipe to three people! The noodles are so delicious, they really taste like noodles (maybe because they’re starchy?). I substituted almond butter for the peanut butter and cashews for the chopped peanuts because we have an allergy in the house, but I am already looking forward to repeating this one! Thank you!
Kristin 04.03.2017
Oh my gosh – awesome!! I’m so glad you loved the dish as much as I did!!
Katie 03.31.2017
This is so delicious! I used a sweet chili sauce I had on hand, and didn’t have broccoli so I used bok choy. I doubled the sauce, because I love sauce, and I’m glad I did. I could eat the sauce with a spoon! Fantastic recipe, definitely a keeper!
9 Simple Thai Peanut Noodles | Homemade Recipes 03.29.2017
[…] image via Iowa Girl Eats […]
megan 03.20.2017
I tried this tonight and it was delicious! I didn’t have the chili garlic sauce so I left that out and just added a little more of the other liquids. So healthy and tasty! I will definitely make this again :)
Linda 03.16.2017
Trying this tonight as I anxiously await a Cyclone victory! :-)
How to Cheat on Carbs – The Watercolor Wanderer 03.15.2017
[…] when cooking. I usually go for 1 to 2 zucchinis per person. Another favorite recipe would be Thai Peanut Chicken with Sweet Potato Noodles. And if you just don’t have the time or patience for any of the above noodle variations, […]
Kris Mortenson 03.13.2017
I made this recipe this weekend and was OMG delicious. I didn’t feel like making a trip to the grocery store, so I substituted water for the chicken broth and cinnamon for the ground ginger and used Frank’s sweet chili sauce. I used my Paderno angel hair blade for the sweet potato, but I may try the next size larger the next go-round, and there most definitely will be a next time for this recipe. Thanks!!
Susan 03.09.2017
I made this for dinner tonight and was not disappointed. It was easy to make and very delicious. My husband and I ate the whole meal!
Kristin 03.12.2017
Thank you so much for the feedback, Susan, I’m so glad you guys loved it!
Kay 03.07.2017
I just made this. It is fantastic! My 11 year old is literally eating out of my bowl while I type this begging me to make more. Love it, thanks for the great recipe!! Also I think I have a new found love of sweet potato noodles.
Kristin 03.07.2017
Ahh, haha! I love it! Yes, I am constantly looking for excuses to use them too. :)
13 Awesome Spiralizer Sweet Potato Recipes | Yuri Elkaim 02.11.2017
[…] Find the recipe here: Iowa Girl Eats […]
Cheryl 01.31.2017
Just whipped this up for dinner and YUM!! That sauce is killer!! I took the easy way out and got the pre-zoodled zoodles from Whole Foods so it was nice and quick after a long day at work. Thanks!!
Brian 01.28.2017
Great recipe! This meal had SO much flavor! I really enjoyed it but I have to say this fed us for dinner and had leftovers for lunch tomorrow! Can’t wait to try it!
Sarah 01.16.2017
Seriously delicious and I, too, plan to add this into the approved family meal rotation. Both my husband and my 2.5 year old loved it! Borrowing my sister’s Paderno spiralizer and having so much fun with it!
My Friday Five - new Year New Faves - Sometimes Homemade 01.06.2017
[…] Spiralizer for Christmas and I’m loving it as a way to get more veggies in my diet. This Thai Peanut Chicken with Sweet Potato Noodle recipe is my fave so […]
Where to Find The Best Gluten Free Biscuits, Cookies, Donuts, Samosas and Tacos of 2016 01.05.2017
[…] Thai Peanut Chicken and Sweet Potato Noodles […]
Trish G. 12.30.2016
Nom nom nom. Made this for dinner tonight and it was awesome. My kiddo (in his 20s) wasn’t impressed with the sweet potato noodles at first (“Are you sure these aren’t just really long pieces of carrot, Mom?”) until he realized how much healthier they were in comparison to actual noodles. Then he had two helpings and put up the leftovers for his lunch tomorrow. Thanks for another great recipe, Kristin. Not only healthy and delicious, but filling too!
Kelly Birch 12.10.2016
Great dish, loads of flavor. You don’t miss the noodles at all!
Kristin 12.27.2016
So glad you agree, Kelly!
Carma 12.07.2016
This looks terrific.
Quick question. I have a small little handheld spiralizer. (I think it was $10 from BB&B) I have noticed that harder vegetables like carrots don’t do as well with it.
Do you think that I could put the sweet potato in the microwave to parcook it slightly to make it a bit softer to go through the handheld?
(Trying to not go out and get the bigger counter spiralizer at this time.)
Kristin 12.08.2016
For sure – I think that’s a great idea! I’d lightly pierce with a fork before microwaving for maybe a minute to start with?
Briana 12.06.2016
Great recipe! My spiralizer struggled a bit with the sweet potatoes but this recipe was delicious and reminded us of a healthier pad thai. I also mixed in some zucchini noodles for a green veggie. Thank you for another great recipe.
Kristin 12.08.2016
You bet, Briana! Love your suggestion of cutting the sweet potato noodles with zoodles to lower carbs if you need it, and to pump up the health factor. Great idea!
November 2016: A Review | Once In A Blue Spoon 12.04.2016
[…] definitely making this Thai Peanut Chicken and Sweet Potato Noodles (from Iowa Girl Eats) for […]