So, zucchini noodles are zoodles. Does that mean sweet potato noodles are spoodles? Whatever they are called, sweet potatoes have the perfect texture for a Paleo Spicy Thai Noodle Salad. Tahini and coconut aminos pair together perfectly to give this salad the creamy umami that makes a good thai noodle salad. The sweet heartiness of the sweet potato, crunch of the carrot and creamy dressing is the perfect salad for a spring party or picnic!
If you don’t have a spiralizer attachment for your Kitchenaid mixer (thanks Mom!), you can use a mandolin or just chop the noodles by hand. Just note that it will be a longer prep time and you may need to saute the noodles a little longer to get the desired texture.
Paleo Spicy Thai Noodle Salad Ingredients:
- 2 medium sweet potatoes (julienned or cut into noodles)
- 2 large zucchinis (julienned or cut into noodles)
- 1 large carrot (julienned or cut into noodles)
- 1 large red pepper (julienned)
- 1 medium sweet onion (julienned)
- 1 thai chili pepper (minced)
- 4 Tbsp ginger root (minced)
- 5 cloves of garlic (minced)
- 3 Tbsp red pepper flakes
- 4 tbsp toasted sesame oil
- 1/4 cup coconut aminos
- 4 Tbsp tahini
- 1 lime juiced and zested
- Salt and pepper to taste
- scallions chopped for garnish
- cilantro chopped for garnish
Paleo Spicy Thai Noodle Salad Directions:
- Prep all your noodles and ingredients.
- In a large sauce pan heat half of the sesame oil, half of the ginger and half of the garlic over medium heat.
- Add the sweet potato noodles only. Saute for 5-6 minutes until they start to soften.
- Add the onion and carrot noodles and continue to saute for 3-4 minutes before adding the peppers and zucchini noodles. Saute for 3-4 minutes until the noodles are soft but still have a slight crunchy texture.
- Remove from heat.
- In a large bowl combine remaining oil, ginger and garlic. Add the tahini, coconut aminos, red pepper flakes, lime juice and zest. Whisk and add salt and pepper to taste.
- Once combined, add the warm noodles and toss to coat. Make sure all the noodles is evenly coated with the dressing.
- Serve warm immediately or let chill for at least 2 hours and serve cold. Garnish with cilantro and scallions.
If I know that I am going to serve all the salad warm, I cook the noodles slightly longer (~2-3 minutes) until they are a softer similar to the texture of pasta noodles. If I know I am going to have leftovers or serve it cold, I cook the noodles for the original time in the recipe above. The noodles tend to soften a little over time and I like a slight crunch in my cold noodle salads.
For more veggie noodle recipes check out this awesome zoodle round-up!