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Tofu Pad Thai Sweet Potato Noodles… a healthier twist on Pad Thai. My version is made with sweet potato noodles instead of rice noodles, you seriously won’t be able to tell the difference.

As much as I love Thai food, I never paid much attention to it until Mr. HoneyWhatsCooking came along. He loves Thai food more than me.
Tofu Pad Thai Sweet Potato Noodles - gluten free, dairy free, lightened up, vegetarian option

So far I’ve made him Thai food twice… Pad Thai and Red Curry, but to my dismay (and his) the flavors didn’t quite add up to the real thing.

These past few months I’ve been on a mission to master Thai food since  Mr. HoneyWhatsCooking is such a picky eater, and this is one cuisine we both can agree upon.

Clearly, my dish isn’t a 100% authentic since I used sweet potato noodles instead of rice noodles, but you seriously can’t tell the difference, and they taste amazing.

The secret to Thai food is the sauce. Getting the sauce right is like winning the lottery, at least for a food blogger. After a few attempts, I got the sauce right based on my palette. For this recipe, I did use “fish sauce” which is pungent and adds a distinct sour flavor to this dish, hence if you omit it, this will drastically alter the taste of your Pad Thai Noodles.

With that said, if you are strictly vegetarian, I tested this recipe using Coconut Aminos and it was a little too sweet for me, furthermore that sour flavor was lacking. Instead of Coconut Aminos, I suggest using Soy Sauce which is more salty and not sweet. I’d love to hear your feedback especially if you try this dish without fish sauce.

These Tofu Pad Thai Sweet Potato Noodles are:

Gluten-Free
Dairy-Free
Healthy(ish)
Lightened Up
Almost Vegetarian – substitute gluten-free soy sauce for fish sauce
Delicious


Tongs lifting a vibrant Tofu Pad Thai with sweet potato noodles, herbs, lime wedges, and vegetables in a white bowl on a green cloth.
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5 from 2 votes

Tofu Pad Thai Sweet Potato Noodles (gluten-free)

By: Nisha Kapur
A delicious Tofu Pad Thai Sweet Potato Noodles.. you seriously can't tell the difference between rice noodles and sweet potato noodles, they taste amazing.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings

INGREDIENTS 

Sauce

  • 3 tbsp fish sauce, if vegetarian – use soy sauce, taste will alter
  • 2 tbsp distilled vinegar
  • 4 tbsp water
  • 1 tbsp Siracha
  • 3 tbsp brown sugar
  • 1 tbsp tamarind concentrate

Tofu

  • 1 tbsp Thrive Algae Oil, or any flavorless oil will work
  • 14 ounce package extra firm tofu, thinly sliced
  • 1 tbsp Thrive Algae Oil, or any flavorless oil will work
  • 4 cloves garlic, chopped
  • 16 ounces sweet potato noodles
  • 2 eggs, add 1 tsp of oil when cooking eggs
  • 1 big handful bean sprouts, set aside some more for garnish
  • 4 stalks scallions, slice the greens into 1 inch slices
  • 1/3 cup peanuts, finely chopped
  • 1 big handful fresh cilantro, chopped
  • 1 lime, sliced four ways
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INSTRUCTIONS 

  • Wrap up the tofu in paper towel and place a heavy skillet on top for 15-20 minutes.
    A black cast iron skillet, perfect for whipping up Tofu Pad Thai, is resting on paper towels placed on a green cutting board.
  • In the meantime, make your sauce, here is what you'll need.
    Various kitchen ingredients including fish sauce, Mam Chot seasoning, vinegar, organic brown sugar, and hot chili sauce await their turn beside a hand blender on the countertop. Perfect for creating flavorful dishes like Tofu Pad Thai or Sweet Potato Noodles.
  • Add all the ingredients to a blender or hand mixer, and blend. Set aside.
    A top view of a blender jug containing a rich brown liquid mixture on a kitchen countertop, right beside an immersion blender attachment, captures the essence of preparing Tofu Pad Thai.
  • Also, chop up the garlic, cilantro, and peanuts. Slice the green portion of the scallions.Set aside.
    Chopped green onions, garlic, cilantro, and peanuts are neatly arranged on a green cutting board with a knife nearby, ready to become the perfect garnish for your Tofu Pad Thai Sweet Potato Noodles.
  • If you aren't using store bought sweet potato noodles, you may use your spiralizer at this time for your sweet potato.
    A clear plastic container filled with spiralized raw carrots and vibrant sweet potato noodles sits on a speckled countertop.
  • Check on the tofu. Once done, dry the tofu with more paper towel.
    A hand holds a paper towel covering a block of tofu being pressed under a heavy pan on a green cutting board, prepping for savory Tofu Pad Thai with Sweet Potato Noodles.
  • Slice the tofu.
    Sliced tofu arranged on a green cutting board next to a knife, ready to transform into delightful Tofu Pad Thai.
  • Heat up a cast-iron skillet on low-medium heat, once hot add a tablespoon of oil. Add the tofu slices. Cook on each side for 6 minutes. You will need to do this in two batches, however you won't need additional oil. If your pan is big enough, you can do this in one batch.
    Tofu slices sizzle in a black skillet on the stovetop, ready to become the star of a delightful Tofu Pad Thai.
  • Set tofu aside on a paper towel.
    Tofu slices seasoned with pepper rest on a white paper towel-lined plate, next to a spatula, ready to be transformed into a vibrant Tofu Pad Thai.
  • Once cool, slice the cooked tofu into thin slices.Set aside.
    Sliced tofu rests on a green cutting board alongside a knife, ready to transform into delicious Tofu Pad Thai or complement sweet potato noodles.
  • Heat up a wok or large pan on medium-high heat, once hot, add garlic and saute for 3-4 seconds.
    Chopped garlic is sautéing in a stainless steel pan, preparing the base for a delightful Tofu Pad Thai with sweet potato noodles on the stovetop.
  • Then immediately add the sweet potato noodles. Saute for 5-7 minutes until the sweet potato softens.
    A pot filled with sweet potato noodles mixed with a carrot-colored sauce, accompanied by a spoon.
  • Move the sweet potato to the side and crack 2 eggs in a teaspoon of oil.
    A pan with sautéed spiralized sweet potato noodles, two sunny-side-up eggs, and a metal serving spoon.
  • After a minute, scramble the eggs into the sweet potato for 30 seconds. Don't worry about sticking, it will all be okay.
    A stainless steel pan on a stove contains spiralized sweet potato noodles and scrambled eggs, mixed with a metal spoon, creating a delicious fusion akin to Tofu Pad Thai.
  • Now add the sauce. All of it.
    A person pours soy sauce into a pot of cooked sweet potato noodles mixed with shredded vegetables. A spoon rests in the pot, and a teapot is on the stove in the background.
  • Stir, scrape the bottom of the pan, and allow this mixture to cook down for about 2 minutes.
    A pot of spaghetti with a rich tomato sauce is being stirred by a spoon on the stovetop, reminiscent of the comfort found in sweet potato noodles.
  • Now add the scallions, bean sprouts, and cooked tofu.
    A pan with stir-fried sweet potato noodles, tofu strips, green onions, and sliced vegetables, accompanied by a pair of tongs.
  • Stir for 2 minutes. Turn off the stove. This is what you should have.
    A pan filled with stir-fried sweet potato noodles, tofu, green onions, and bean sprouts, with a metal serving spoon resting inside.
  • Transfer the noodles to a serving bowl and top with additional bean sprouts for garnish.
    A plate of sweet potato noodles mixed with vegetables and tofu, garnished with bean sprouts on the side.
  • Top with chopped peanuts, cilantro, and lime wedges. Squeeze of lime on top. Serve immediately.
    Two plates of mixed noodles, including flavors like tofu and sweet potato, with greens and lime wedges rest on a green napkin over a woven mat. A fork sits poised on the smaller plate.

NOTES

* for vegetarians – use soy sauce, or any other vegetarian sauce instead. You can also make a Vegan Fish Sauce (google). Note, this is going to alter the taste of the sauce.
** for vegans – you can omit the eggs.

Nutrition

Calories: 672kcal | Carbohydrates: 116g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 1249mg | Potassium: 417mg | Fiber: 4g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 3mg

Additional Info

Course: Main Course
Cuisine: Thai
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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5 from 2 votes

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