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.
Made this for dinner tonight. LOVED IT! Would like nutrition info for this recipe.
Yum! The only real adjustment I made was to use fresh ginger (about a tsp) instead of ground and add it and the garlic to my wok with the sweet potatoes and broccoli instead of in the peanut sauce. Also prefer thighs to breasts for texture and flavor. Will definitely be making this one again
Doing low carb and decided to try this. Really good. Need a better spiralizer than my little hand held because now I know I need to do more veggie noodles. Thanks for the great recipe.
Loved this! I had purchased spiralized sweet potatoes on a whim at the store and was searching for a recipe to use them in. Even my skeptical kids gobbled it up.
This recipe is incredible. I made it just like you said and it tasted like the real thing. It was good the next day as leftovers too. I am new to your site as my daughter in law told me about you! Fantastic recipes. Thank you
This recipe is so amazing! There’s magic in those sweet potato noodles – I’m so grateful for the idea, those could be used in so many ways, but this way is DELICIOUS!!!!! Also, so easy to boot – can’t ask for more!
Made this tonight with chicken meatballs from Costco. Also used vegetable broth in the sauce and to cook the sweet potatoes. Finally added some red pepper flakes for some heat. MAJOR WINNER & QUICK, TOO!!
This looks delicious and I definitely want to make it! Do you have a suggestion for something that could be substituted for chicken broth? I don’t usually have this on hand and I don’t want to open a whole can for just a few tablespoons worth. Thank you!
Brenna, you could use Better Than Bullion (or a different brand) and just make a cup of it or even less. Yes, you could use regular bullion or bullion crystals but this stuff tastes so much better!!
This is my second spiralizer recipe, and it was awesome! This definitely goes into the rotation! I think next time I’ll add some red pepper!
Just bought my spiralizer and this was the first recipe i made. Since my vegetarian daughter came over for dinner, I substituted the chicken with Tofu. It was a hit, everyone loved it!!! Will be making this again…with chicken ?
Wondering how many calories in the thai peanut chicken sweet potato noodles
We made this recipe because we wanted to try the sweet potatoes in the zoodle maker. WOW. It has a great combination of taste and healthiness. It was simple and easy with a little prep (made the peanut sauce last night and prepped the chicken and broccoli). And speaking of the peanut sauce. It beats any Vietnamese place I have been to. Thank you!
That is so, so great to hear, Matthew! Thank you so much for your feedback!
One of the best and most flavorful healthy recipes I’ve come across on Pinterest! I added sauteed red pepper and sweet onion to the mix. My husband and I were both so excited for our leftovers for lunch the next day…and then quickly disappointed when they were gone. Thanks so much for sharing.
So glad you loved the dish and I love that you were able to make it your own! Thanks for the review, too!