Thai Chicken & Sweet Potato Noodle Bowls

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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. Add in some fresh veggies and tender chicken, and you have a perfect meal for any night of the week! 

You guys I’m back! I realize it’s been a while since I’ve last posted a recipe (umm… March, anyone?), but man… a lot has been going on. We officially finished our 2016/2017 homeschool year (hooray!), the girls have been taking taekwondo, Kylie has been singing on the worship team at our church, VBS came and went, and I just returned on June 11th from the Gluten-Free Blogger Retreat in Portland, OR.

The retreat was a blast! Finally, after blogging 7-8 years, I got to meet 9 of the gluten-free bloggers I’ve come to know online and love. We all support each other and share each other’s recipes… All in all, it’s just an awesome group of women focused on learning from each other and building each other up. It was a great time.

Oh, and the gluten-free food in Portland… might I recommend Ground Breaker, Andina, Corbett Fish House, Petunias, Kyra’s Bake Shop, New Cascadia Traditional, and Gluten-Free Gem?! So, SO good! It was incredible to have so many options and places to eat at. I have so many pictures, so I thought I would include a little slide show. And YES, you guys, that really is gluten-free tiramisu (not dairy-free, but it was ahhhh-mazing)!

We also went to the PSU (Portland State University) Farmer’s Market. I’ve never seen so many gorgeous, fresh flowers and various produce. I’m a little envious, really… we certainly don’t have anything of that caliber up here in Alaska.

We toured Bob’s Red Mill and I got to meet THE Bob. Yes, he really is totally and completely real. And was very gracious, talkative, and friendly. 🙂

The night I was headed home from Portland, my 12 year old found a recipe in Cooking Light Magazine for Thai Sweet Potato Noodle Bowls. She actually made it for dinner (super proud mom here), and it was good (I sampled leftovers), but the recipe overall was pretty salty and needed some flavor tweaks. So that’s what I did, adapted the recipe to make it my own — and it’s really, really delicious!

These vibrant Thai Chicken & Sweet Potato Noodles Bowls are filled with flavor. The creamy satay-like sauce is a little spicy, the lime adds a bit of sour, while the cashews add a crunchy element.

If you enjoy easy recipes, try these roasted sweet potatoes. 

Normally when I make a curry, I use some sweetener to balance out the flavors, but there’s no sugar or sweetener added in this recipe. The sweet potatoes have enough natural sweetness none is needed.

I own 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.

Also, 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. 😉

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 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.

Print

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

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

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.