This sweet potato noodle stir fry is fresh and downright delicious. It’s jam-packed with veggies all smothered in an irresistible Thai peanut sauce, and topped with tender chicken. It’s easy to adapt for all types of eaters, and it’s ready in just 45 minutes!
This sweet potato noodle stir fry is what I make when I’m craving a big pile of vegetables but still want dinner to feel exciting. Tender sweet potato noodles are quickly sautéed, then coated in my Thai-inspired peanut lime sauce — creamy, tangy, and packed with flavor. It’s one of those bowls that looks impressive but comes together with very little effort.
I love how flexible this recipe is. You can top it with whatever protein you like, or keep it just veggies and noodles — either way, it’s satisfying and full of texture. It’s colorful, customizable, and the kind of meal that makes you feel really good about what’s on your plate without sacrificing flavor.
Ingredients needed
The list of ingredients might look long, but don’t fret! You’re likely to have most of them in your pantry already.
Chicken marinade:
- Soy sauce : you can use tamari or gluten-free soy sauce if needed.
- Thai red curry paste : red Thai curry paste is bold, moderately spicy, and easy to find at most grocery stores.
- Fresh lime juice : fresh lime juice is the acidic element in this marinade, helping to soften and flavor the chicken.
The stir fry:
- Boneless skinless chicken thighs : we use chicken thighs but boneless skinless chicken breasts work, too.
- Red bell pepper + r ed cabbage : red bell pepper and red cabbage give the stir fry color and texture. You can swap for other quick cooking veggies like snow peas, zucchini, shiitake mushrooms, or thinly sliced carrots.
- Sweet potatoes : look for sweet potatoes that are longer in length. Longer sweet potatoes means longer noodles which we think is a good thing!
- Cilantro + Thai basil : fresh herbs like cilantro and sweet Thai basil are central to Thai cooking. They’re fresh tasting and herbaceous, and they add a pop of color!
How to make sweet potato noodles
If you haven’t invested in a spiralizer yet, don’t worry. There are a few easy ways to turn your sweet potatoes into tasty noodles:
- Using a spiralizer : there are a couple of different types of spiralizers on the market from handheld, to electric, and stand mixer attachments. They’re the quickest and easiest, especially for firmer vegetables like sweet potatoes and squash.
- A julienne peeler : julienne peelers are a great kitchen tool to own. They’re inexpensive and don’t take up any space, but they make wonderful long noodle-like strands out of vegetables.
- Try a mandonline : you can also slice the sweet potatoes the long way using a mandoline, then use a sharp knife to cut them into thin strips (aka noodles).
What to serve with sweet potato noodle stir fry
This sweet potato noodle stir fry is a complete meal on its own, but it naturally pairs with other Thai foods like our Thai fish cakes , cashew coconut salmon curry , and our favorite coconut rice . Try our fresh spring rolls with tahini dipping sauce as a Thai-inspired appetizer!
Can I use other noodles instead?
Yes, you can. You can swap the sweet potato noodles for your favorite rice noodles, soba noodles, glass noodles, or even whole wheat spaghetti for a different but delicious meal.
How do I store leftovers?
This sweet potato noodle stir fry is best enjoyed right away for the best taste and texture. Leftovers can be stored in an airtight container in your fridge for up to 3 days, but they may become a bit watery.
Do I need to boil the sweet potato noodles first?
Nope! The sweet potato noodles are cooked in the pan with the other vegetables(like a stir fry), making this an easy one-pot meal.
Sweet Potato Noodle Stir Fry Recipe
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Ingredients
Chicken Marinade
- ▢ 1 tablespoon EACH: soy sauce, Thai red curry paste, and cooking oil
- ▢ Juice from ½ lime
Sweet Potato Noodle Stir Fry
- ▢ 4 boneless skinless chicken thighs
- ▢ 1 tablespoon cooking oil
- ▢ 2 red bell pepper (sliced)
- ▢ 2 cups shredded red cabbage
- ▢ 2 medium sweet potatoes (about 1 lb total, peeled and spiralized)
- ▢ ½ cup EACH: cilantro and Thai basil
Sauce
- ▢ ⅔ cup water
- ▢ ⅓ cup peanut butter
- ▢ 2 tablespoons EACH: rice vinegar and soy sauce
- ▢ 1 tablespoon honey
- ▢ 1 teaspoon EACH: sriracha and fish sauce
- ▢ 2 cloves garlic
- ▢ 1 inch piece ginger
- ▢ Juice from 1 lime
- ▢ A small handful of cilantro
Instructions
- Whisk the marinade ingredients in a small baking dish. Add the chicken (or tofu) and mix it around so that it is coated in the marinade. Let the chicken marinate for 30 minutes on your counter or up to 8 hours in your fridge. 1 tablespoon EACH: soy sauce, Thai red curry paste, and cooking oil, Juice from ½ lime, 4 boneless skinless chicken thighs
- Preheat your oven to 400 degrees Fahrenheit. Place the baking dish with the chicken (or tofu) into the oven and let it cook for 15 minutes. If you’d like extra color on the chicken, broil it for 5 minutes.
- While the chicken or tofu is cooking, prepare the rest of the meal. Add all the sauce ingredients in your blender and blend on high until smooth. For a less smooth sauce, you can mince the garlic, ginger, and cilantro and whisk all the ingredients in a bowl. The sauce will be runny. ⅔ cup water, ⅓ cup peanut butter, 2 tablespoons EACH: rice vinegar and soy sauce, 1 tablespoon honey, 1 teaspoon EACH: sriracha and fish sauce, 2 cloves garlic, 1 inch piece ginger, Juice from 1 lime, A small handful of cilantro
- Heat the oil in a large skillet over medium-high heat. Add the bell pepper and cabbage and stir-fry for about 3 minutes, or until they just begin to soften. Add the sweet potato noodles to the skillet and stir-fry, carefully turning them as they cook, for about 5 minutes. You want the noodles to have a slight crunch to them, but not so much that you feel you’re eating raw potatoes. 1 tablespoon cooking oil, 2 red bell pepper, 2 cups shredded red cabbage, 2 medium sweet potatoes
- Pour the sauce into the pan and sprinkle the cilantro and Thai basil over the top. Toss gently. The sauce will quickly thicken in the heat. Serve with the chicken or tofu placed on top. ½ cup EACH: cilantro and Thai basil
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More sweet potato recipes
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Sweet Potato Wedges
Sweet Potato Noodle Stir Fry Recipe
Ingredients
Chicken Marinade
- 1 tablespoon EACH: soy sauce, Thai red curry paste, and cooking oil
- Juice from ½ lime
Sweet Potato Noodle Stir Fry
- 4 boneless skinless chicken thighs
- 1 tablespoon cooking oil
- 2 red bell pepper , sliced
- 2 cups shredded red cabbage
- 2 medium sweet potatoes , about 1 lb total, peeled and spiralized
- ½ cup EACH: cilantro and Thai basil
Sauce
- ⅔ cup water
- ⅓ cup peanut butter
- 2 tablespoons EACH: rice vinegar and soy sauce
- 1 tablespoon honey
- 1 teaspoon EACH: sriracha and fish sauce
- 2 cloves garlic
- 1 inch piece ginger
- Juice from 1 lime
- A small handful of cilantro
Instructions
- Whisk the marinade ingredients in a small baking dish. Add the chicken (or tofu) and mix it around so that it is coated in the marinade. Let the chicken marinate for 30 minutes on your counter or up to 8 hours in your fridge. 1 tablespoon EACH: soy sauce, Thai red curry paste, and cooking oil, Juice from ½ lime, 4 boneless skinless chicken thighs
- Preheat your oven to 400 degrees Fahrenheit. Place the baking dish with the chicken (or tofu) into the oven and let it cook for 15 minutes. If you’d like extra color on the chicken, broil it for 5 minutes.
- While the chicken or tofu is cooking, prepare the rest of the meal. Add all the sauce ingredients in your blender and blend on high until smooth. For a less smooth sauce, you can mince the garlic, ginger, and cilantro and whisk all the ingredients in a bowl. The sauce will be runny. ⅔ cup water, ⅓ cup peanut butter, 2 tablespoons EACH: rice vinegar and soy sauce, 1 tablespoon honey, 1 teaspoon EACH: sriracha and fish sauce, 2 cloves garlic, 1 inch piece ginger, Juice from 1 lime, A small handful of cilantro
- Heat the oil in a large skillet over medium-high heat. Add the bell pepper and cabbage and stir-fry for about 3 minutes, or until they just begin to soften. Add the sweet potato noodles to the skillet and stir-fry, carefully turning them as they cook, for about 5 minutes. You want the noodles to have a slight crunch to them, but not so much that you feel you’re eating raw potatoes. 1 tablespoon cooking oil, 2 red bell pepper, 2 cups shredded red cabbage, 2 medium sweet potatoes
- Pour the sauce into the pan and sprinkle the cilantro and Thai basil over the top. Toss gently. The sauce will quickly thicken in the heat. Serve with the chicken or tofu placed on top. ½ cup EACH: cilantro and Thai basil
https://www.theendlessmeal.com/sweet-potato-noodle-stir-fry/
