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.

Instructions

• 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

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!

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