Sweet Potato “Noodle” Pad Thai

Recipe and photo courtesy of Life Made Sweeter

Pad-Thai-with-Sweet-Potato-Noodles-Life Made Sweeter


  • 3 medium sweet potatoes, peeled and spiralized
  • 1 red bell pepper, thinly sliced
  • 1 carrot, sliced in rounds
  • 1-2 eggs, lightly beaten (optional)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 tablespoon of fresh ginger, minced
  • 1 shallot, minced
  • 1 lime wedge


  • 1/2 cup fish sauce
  • 1/3 cup palm sugar (optional: brown sugar or honey)
  • 1/2 cup tamarind concentrate
  • 3 cloves garlic, minced
  • 1/8 teaspoon white pepper
  • 2-3 teaspoons of garlic chili sauce or sriracha, to taste (optional)


  • 1/2 small cucumber, thinly sliced
  • 1 cup of bean sprouts
  • 3 tablespoons cilantro, roughly chopped
  • 1 tablespoon roasted peanuts, chopped
  • 1-2 lime wedges


  1. In a small saucepan over medium-low heat, combine all of the sauce ingredients. Boil until sugar has dissolved. Adjust seasonings to taste. Remove from heat and set aside.
  2. In a large pot of boiling water, submerge sweet potato noodles until tender, about 2 minutes. Drain and rinse with cold water. Set aside.
  3. In a large wok or frying pan over medium heat, sauté olive oil, garlic, onions and ginger until fragrant, about 1-2 minutes.
  4. Add the carrots and bell pepper; cook 2 minutes.
  5. Push the vegetables to one side of the pan and add egg(s). Scramble until cooked thoroughly.
  6. Add sweet potato noodles and sauce; gently toss to combine.
  7. Squeeze juice of one lime wedge and garnish with cilantro, sliced cucumber, peanuts, bean sprouts and fresh lime wedges.


Number of servings (yield): 4

Please note this recipe has not be tested by NC Sweet Potato Commission.