Sweet Potato Pad Thai


1-2 large sweet potatoes (You can also use butternut squash)

2 tbsp raw cashew pieces

1 tsp sesame seeds

Olive Oil or Coconut Oil for cooking

Pad Thai Sauce

1/2 cup natural peanut butter or nut butter of your choice (no added sugar or oils)

1 garlic clove chopped

Bottoms of 2 green onions chopped fine

1 thumbnail size fresh ginger freshly grated

1/2 tsp sesame oil

1 lime juiced

2 tsp raw honey or pure maple syrup

2 tbsp Wheat-free Tamari


  1. Make your noodles out of the sweet potatoes using a spiralizer or mandolin.
  2. Combine all of the sauce ingredients in a medium sized mixing bowl.
  3. Use a small food processor, blender or whisk by hand until creamy and blended.
  4. Heat up the cooking oil in a frying pan on the stove. Add sweet potato noodles and gently toss until slightly al dente. You don’t want to futz with them too much or they will turn mushy.
  5. Turn the burner to low. Add sauce to the noodles and gently toss until well coated. Leave on for 2-5 minutes until heated through.
  6. Remove from heat and toss with cashew pieces and sesame seeds.



  • Add your choice of protein such as grilled chicken, shrimp, garbanzo beans or pan fried tempeh.
  • Instead of peanut butter, swap out almond or cashew butter.
  • You can use zucchini in place of sweet potato for a lighter dish.
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