Thai Chicken & Sweet Potato Noodle Bowls
Serves: 3-4 servings
For the sauce:
For the noodles:
  • 1 1/2 tablespoons roasted sesame oil
  • 2 large sweet potatoes, spiralized (about 10 cups total)
  • 1 large red bell pepper, thinly sliced in 1-inch pieces
  • 1/4 cup water
  • 6 oz. baby spinach
  • 2 cups diced cooked chicken (I use rotisserie)
For the garnish:
  • lime wedges
  • chopped cashews
  • cilantro, optional
  • green onion, optional
Make the sauce:
  1. Warm 1 1/2 tablespoons roasted sesame oil in a small skillet over medium-high heat. Add the Mae Ploy Yellow Curry Paste, garlic, and ginger. Stir continuously and fry until fragrant, about 2-3 minutes.
  2. Add the coconut milk, water, almond butter, lime juice, and Red Boat Fish Sauce. Whisk until smooth. Remove from heat.
Make the noodles:
  1. Warm 1 1/2 tablespoons roasted sesame oil in a 12-inch skillet (I used my favorite 12-inch cast iron skillet) over medium-high heat. Add the sweet potato noodles and red bell pepper, sauté for 5 minutes.
  2. Add the water to the pan, cover, and cook for another 2 minutes (do not remove the lid during this time, you are steaming the noodles).
  3. Remove the lid (you won’t need it again), and carefully add the baby spinach (you may need to add half, then stir, then add the remaining half to prevent spillage).
  4. When the baby spinach is mostly wilted, add the diced cooked chicken, and the sauce. Carefully toss all of the ingredients together. When everything is just combined, remove from heat and serve.
  5. Garnish with lime wedges and chopped cashews.
Recipe Notes from Megan
Not all curry pastes are created equal. Some are spicier than others, some aren't as "pure" as others. I definitely recommend the Mae Ploy brand.

I use this spiralizer, and I recommend using the smaller noodle blade instead of the larger one.

You can absolutely swap out the chicken for another protein if you prefer, shrimp would be great, so would tofu for any of my vegan readers (or just omit it altogether). Also for my vegan readers, you can omit the fish sauce -- just compensate with sea salt to taste.

This recipe calls for almond butter, but you could probably use cashew butter or peanut butter if you needed to (for allergy reasons) or wanted to. Just know I haven't tried either in this particular recipe.
Recipe by Allergy Free Alaska at