For more tasty Thai recipes with sweet potato noodles, try our sweet potato noodles with cashew sauce. 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. Cooking oil: we use melted coconut oil but you can use avocado oil, olive oil, or another vegetable oil too. 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. To keep it vegetarian, swap the chicken for firm tofu. Cooking oil: use any vegetable oil you can fry with like coconut oil, avocado oil, or olive oil. Red bell pepper + red 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!
Peanut butter: a creamy, natural peanut butter makes up the bulk of this sauce. You can use other nut butters like almond butter or cashew butter, but nothing compares to the unique flavor of peanut butter! Rice vinegar, soy sauce + fish sauce: this trio of Asian seasoning sauces add acidity, saltiness, and umami flavor. Honey: honey adds a touch of sweetness. You can also use real maple syrup. Sriracha: sriracha brings the heat! Feel free to use just a little bit or omit it completely. Garlic + ginger: garlic and ginger are a classic combo that pack a punch of flavor. Fresh lime juice: fresh lime juice adds brightness and a pop of citrus flavor. Cilantro: the best way to describe the flavor of cilantro is fresh!
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).
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