Thai Sweet Potato Noodle Bowls are packed with fresh veggies and tender chicken. A spicy almond satay sauce adds a serious amount of Thai-style flavor!
Thai Chicken Sweet Potato Bowls
These bowls are packed with healthy ingredients and tons of nutrients. A base of spiralized sweet potato noodles with bell pepper and chicken is sauteed in sesame oil, then tossed in a fragrant almond butter coconut curry satay sauce, and garnished with chopped cashews and fresh lime wedges.
This Thai sweet potato stir fry dish is loaded with Asian flavors that your whole family will love. If you love cooking gluten free Asian style meals, you’ll love my Asian Chicken Salad and Sesame Zucchini Noodle Salad.
How to Make Sweet Potato Noodles
To begin prepping your Thai sweet potato bowls, you’ll need to spiralize a couple of sweet potatoes.
- Clean your sweet potatoes thoroughly to remove excess dirt. Peel the sweet potatoes using a vegetable peeler or paring knife.
- Fit a sweet potato to your spiralizer and follow the manufacturer’s directions for spiralizing the sweet potatoes into noodles. Repeat with the remaining sweet potato.
- Lay your sweet potato noodles out on a paper towel and pat off any excess moisture before cooking.
I own this spiralizer, and I recommend using the smaller noodle blade instead of the larger one.
How do you make a noodle bowl?
- First, cook your noodles. For this Thai Chicken & Sweet Potato Noodle Bowl, you’ll saute the sweet potato noodles and sliced bell pepper in sesame oil for a few minutes. Then, add some water to the pan, place a lid over top, and steam the noodles and pepper slices for 2 minutes until they’re softened.
- Next, add spinach to the noodles and cook until wilted. When the spinach is wilted, add diced cooked chicken and cook until everything is heated throughout.
- Next, add your sauce and carefully toss all of the ingredients together. Remove the skillet from the heat and divide the contents into bowls.
- Finally, garnish your Thai chicken stir fry bowls. I like to serve these bowls with chopped cashews for crunch and a lime wedge for a bit of extra acidity.
Substitutes for Chicken in Thai Cuisine
You can absolutely swap out the chicken for another protein if you prefer. Try shrimp or thinly sliced steak.
If you’re vegan, I recommend tofu as a non-meat alternative.
Almond Butter Satay Sauce
A traditional satay sauce is made with peanuts or peanut butter, coconut milk, soy sauce, curry paste, and brown sugar or palm sugar to add sweetness. In this recipe the sweet potatoes have enough natural sweetness, so no added sugar is necessary.
This peanut free satay sauce recipe uses almond butter in place of the peanuts and also contains garlic, ginger, and chili paste for heat and flavor. You’ll add coconut milk, water, lime juice, and fish sauce along with the almond butter to create a rich and creamy satay sauce that is good enough to eat right from the spoon!
If you can’t do almonds, you could use cashew butter or peanut butter for these Thai chicken & sweet potato noodle bowls with similar texture results.
To make Almond Butter Satay Sauce
- Warm some sesame oil in a pan on the stove over medium heat.
- Add curry paste, minced garlic, and fresh grated ginger to the pan and cook for a few minutes to allow the aromas and flavors of the ingredients to emerge and meld together.
- Add the rest of the ingredients to the pan and whisk until smooth.
Looking for another low-carb, Paleo recipe? Try these Scalloped Sweet Potatoes or Caribbean Chicken Bowls with Grilled Plantains from Food Faith Fitness.
Thai Chicken & Sweet Potato Noodle Bowls
These Thai Chicken & Sweet Potato Noodles Bowls are a delicious way to give into your Thai craving while staying low-carb. Spiralized sweet potato “noodles” take the place of rice noodles, and are covered in a spicy satay-like sauce.
Ingredients
For the sauce:
- 1 ½ tablespoons roasted sesame oil
- 1 ½ tablespoons Mae Ploy Yellow Curry Paste
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- ½ cup canned coconut milk
- ¼ cup water
- 3 tablespoons almond butter
- 2 teaspoons fresh squeeze lime juice
- 2 teaspoons Red Boat Fish Sauce
For the noodles:
- 1 ½ tablespoons roasted sesame oil
- 2 large sweet potatoes, spiralized (about 10 cups total)
- 1 large red bell pepper, thinly sliced in 1-inch pieces
- ¼ 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
Instructions
Make the sauce:
- Warm 1 ½ 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.
- Add the coconut milk, water, almond butter, lime juice, and Red Boat Fish Sauce. Whisk until smooth. Remove from heat.
Make the noodles:
- Warm 1 ½ 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.
- 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).
- 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).
- 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.
- Garnish with lime wedges and chopped cashews.
Notes
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.
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Paula - bell'alimento says
This looks delicious. Love all things sweet potato
Megan says
Thanks, Paula! I do too, and they make this dish super filling!
Alexa says
Megan, this is a stellar bowl! Sautéed sweet potato noodles are the bomb … and even more so with all these goodies piled on top. Loved the pic of you with Bob … the mill is such fun Portland pit stop. I remember spying a 25 pound bag of GF chocolate cake mix and ALMOST packed that baby home 🙂
RedBlueSpice says
Delicious! So flavorful! Thank you for a wonderful meal!
Mēgan says
I’m so happy you enjoyed it!
Alisa Fleming says
Oh my gosh, you met Bob! That’s so cool. And these bowls look AMAZING Megan. I need to make these soon.
Michelle @ The Complete Savorist says
Now this is one noodle bowl I could eat day after day with no guilt.
Michelle says
This really looks fantastic! I am a fan of all things Thai!
Cookin Canuck says
I adore Thai flavors in any form! I have a feeling I would devour this healthy sweet potato bowl.
Catalina @ Peas & Peonies says
Looks great! This dish would be perfect for my husband!
Nutmeg Nanny says
Love Thai everything – thanks for sharing this. Loved reading your story too!
Stacia says
Hey you were in my neck of the Woods! Yes I love Bob’s! I lugged home a 25 lb bag of 1 to 1 GF flour so I need you to come up with a ton of recipes for me to use it up with …that are also dairy free….???
This recipe looks great, will give it a Go! Could you please list all the sites for your GF bloggers?
Thanks!
Jenny says
Wait. The Bob actually exists? Dang, how cool is it that you got to meet him?
Megan says
Yes! It was very cool!
eat good 4 life says
Wow these look terrific. I would actually have a couple of these at least!
Megan says
Thank you! It’s definitely easy to enjoy a lot of this!
Megan says
It certainly doesn’t last for long! 😉 Thank you!
Amanda says
I love Thai flavors and I really like that you paired it with a sweet potato noodle!
Megan says
Thanks, Amanda!
Catalina @ Peas & Peonies says
This is a great idea for dinner! Looks so delicious!
Megan says
Thanks Catalina!
Angie | Big Bear's Wife says
Now this is something that I would love to have for dinner one night this week! Love this!!
Megan says
Thanks, Angie! It’s definitely a favorite dinner around here!
Allyson Zea says
Wow I love this idea! I also LOVE those bowls!
Megan says
Thanks Allyson! I just got these bowls in – Etsy is the best!
carrie @ frugal foodie mama says
Loving those sweet potato noodles! 🙂 And it looks like you all had a good time in Portland. Did you get a chance to stop in at Petunia’s? Everything in their bakery is gluten free.
Megan says
Hi Carrie! Thank you! Yes, we did stop by Petunia’s. Such a cute place!
Krista says
I love everything in this bowl! It looks yummy!
Megan says
Thank you so much, Krista!
Kelly Whalen says
This looks delicious! I am diabetic and have to count my carbs. Do you have nutritional information on this dish?
Megan says
Hi Kelly,
No, sorry, I don’t, but you can easily get those results by popping the ingredients into a calorie counter of some kind.