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You are here: Home / Gluten Free / Thai Sweet Potato Noodle Bowls

Thai Sweet Potato Noodle Bowls

June 19, 2017 by Mēgan 31 Comments

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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 noodle bowl with lime wedges and chop sticks

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.

a bowl filled with sweet potato noodles, chicken, spinach, chopped cashews, and lime wedges

How to Make Sweet Potato Noodles

To begin prepping your Thai sweet potato bowls, you’ll need to spiralize a couple of sweet potatoes.

  1. Clean your sweet potatoes thoroughly to remove excess dirt. Peel the sweet potatoes using a vegetable peeler or paring knife.
  2. 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.
  3. 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.

a blue bowl filled with spiralized sweet potato noodles

How do you make a noodle bowl?

  1. 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. 
  2. 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.
  3. Next, add your sauce and carefully toss all of the ingredients together. Remove the skillet from the heat and divide the contents into bowls.
  4. 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.

Thai Chicken & Sweet Potato Noodle Bowls Recipe

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

  1. Warm some sesame oil in a pan on the stove over medium heat.
  2. 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.
  3. 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. Or you could try this vegetarian Thai Inspired Creamy Coleslaw from one of my favorite gal pals, Cindy, of Vegetarian Mamma!

thai chicken & sweet potato stir fry in a white bowl with lime wedges

thai chicken sweet potato noodle bowl with lime wedges and chop sticks

Thai Chicken & Sweet Potato Noodle Bowls

Yield: 3-4 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

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 1/2 tablespoons roasted sesame oil
  • 1 1/2 tablespoons Mae Ploy Yellow Curry Paste
  • 2 garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • 1/2 cup canned coconut milk
  • 1/4 cup water
  • 3 tablespoons almond butter
  • 2 teaspoons fresh squeeze lime juice
  • 2 teaspoons Red Boat Fish 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

Instructions

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.

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.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Red Boat Kosher Fish Sauce, 250 ml
    Red Boat Kosher Fish Sauce, 250 ml
  • 100% Coconut Milk - 8.5 Oz (6-pack) by Aroy-D
    100% Coconut Milk - 8.5 Oz (6-pack) by Aroy-D
  • Mae Ploy Thai Yellow Curry Paste - 14 oz jar
    Mae Ploy Thai Yellow Curry Paste - 14 oz jar
© Mēgan Ancheta
Category: Main Meals

Thai Chicken & Sweet Potato Noodle Bowls RecipeWe are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Filed Under: Gluten Free, Main Course, Paleo/Grain Free Tagged With: almond butter, cashews, chicken, curry, dinner, gluten-free, grain free, healthy, low carb, main meals, paleo, satay sauce, spinach, spiralizer, sweet potatoes, thai

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Reader Interactions

Comments

  1. Paula - bell'alimento

    June 20, 2017 at 9:19 am

    This looks delicious. Love all things sweet potato

    Reply
    • Megan

      June 20, 2017 at 9:24 am

      Thanks, Paula! I do too, and they make this dish super filling!

      Reply
  2. Alexa

    June 20, 2017 at 1:11 pm

    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 🙂

    Reply
    • RedBlueSpice

      February 8, 2020 at 4:14 pm

      Delicious! So flavorful! Thank you for a wonderful meal!

      Reply
      • Mēgan

        February 12, 2020 at 6:18 pm

        I’m so happy you enjoyed it!

        Reply
  3. Alisa Fleming

    June 20, 2017 at 8:47 pm

    Oh my gosh, you met Bob! That’s so cool. And these bowls look AMAZING Megan. I need to make these soon.

    Reply
  4. Michelle @ The Complete Savorist

    June 20, 2017 at 10:03 pm

    Now this is one noodle bowl I could eat day after day with no guilt.

    Reply
  5. Michelle

    June 21, 2017 at 3:35 am

    This really looks fantastic! I am a fan of all things Thai!

    Reply
  6. Cookin Canuck

    June 21, 2017 at 8:58 am

    I adore Thai flavors in any form! I have a feeling I would devour this healthy sweet potato bowl.

    Reply
  7. Catalina @ Peas & Peonies

    June 21, 2017 at 9:44 am

    Looks great! This dish would be perfect for my husband!

    Reply
  8. Nutmeg Nanny

    June 21, 2017 at 10:50 am

    Love Thai everything – thanks for sharing this. Loved reading your story too!

    Reply
  9. Stacia

    June 27, 2017 at 8:54 am

    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!

    Reply
  10. Jenny

    July 17, 2017 at 5:21 am

    Wait. The Bob actually exists? Dang, how cool is it that you got to meet him?

    Reply
    • Megan

      August 1, 2017 at 9:13 pm

      Yes! It was very cool!

      Reply
  11. eat good 4 life

    August 30, 2017 at 2:55 pm

    Wow these look terrific. I would actually have a couple of these at least!

    Reply
    • Megan

      August 30, 2017 at 6:25 pm

      Thank you! It’s definitely easy to enjoy a lot of this!

      Reply
    • Megan

      September 3, 2017 at 9:50 am

      It certainly doesn’t last for long! 😉 Thank you!

      Reply
  12. Amanda

    August 30, 2017 at 5:09 pm

    I love Thai flavors and I really like that you paired it with a sweet potato noodle!

    Reply
    • Megan

      August 30, 2017 at 6:25 pm

      Thanks, Amanda!

      Reply
  13. Catalina @ Peas & Peonies

    August 31, 2017 at 3:08 am

    This is a great idea for dinner! Looks so delicious!

    Reply
    • Megan

      September 3, 2017 at 9:49 am

      Thanks Catalina!

      Reply
  14. Angie | Big Bear's Wife

    August 31, 2017 at 5:39 am

    Now this is something that I would love to have for dinner one night this week! Love this!!

    Reply
    • Megan

      September 3, 2017 at 9:49 am

      Thanks, Angie! It’s definitely a favorite dinner around here!

      Reply
  15. Allyson Zea

    August 31, 2017 at 8:37 am

    Wow I love this idea! I also LOVE those bowls!

    Reply
    • Megan

      September 3, 2017 at 9:48 am

      Thanks Allyson! I just got these bowls in – Etsy is the best!

      Reply
  16. carrie @ frugal foodie mama

    August 31, 2017 at 10:57 am

    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.

    Reply
    • Megan

      September 3, 2017 at 9:47 am

      Hi Carrie! Thank you! Yes, we did stop by Petunia’s. Such a cute place!

      Reply
  17. Krista

    August 31, 2017 at 6:52 pm

    I love everything in this bowl! It looks yummy!

    Reply
    • Megan

      September 3, 2017 at 9:47 am

      Thank you so much, Krista!

      Reply
  18. Kelly Whalen

    October 8, 2017 at 2:11 pm

    This looks delicious! I am diabetic and have to count my carbs. Do you have nutritional information on this dish?

    Reply
    • Megan

      October 21, 2017 at 9:07 am

      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.

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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