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! 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.
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
For Garnish
lime wedges
chopped cashews
cilantro, optional
green onion, optional
Method- 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.