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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:

Lightened Up
Almost Vegetarian – substitute gluten-free soy sauce for fish sauce

5 from 2 votes

Tofu Pad Thai Sweet Potato Noodles (gluten-free)

By: Nisha
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



  • 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


  • 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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  • Wrap up the tofu in paper towel and place a heavy skillet on top for 15-20 minutes.
  • In the meantime, make your sauce, here is what you'll need.
  • Add all the ingredients to a blender or hand mixer, and blend. Set aside.
  • Also, chop up the garlic, cilantro, and peanuts. Slice the green portion of the scallions.Set aside.
  • If you aren't using store bought sweet potato noodles, you may use your spiralizer at this time for your sweet potato.
  • Check on the tofu. Once done, dry the tofu with more paper towel.
  • Slice the tofu.
  • 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.
  • Set tofu aside on a paper towel.
  • Once cool, slice the cooked tofu into thin slices.Set aside.
  • Heat up a wok or large pan on medium-high heat, once hot, add garlic and saute for 3-4 seconds.
  • Then immediately add the sweet potato noodles. Saute for 5-7 minutes until the sweet potato softens.
  • Move the sweet potato to the side and crack 2 eggs in a teaspoon of oil.
  • After a minute, scramble the eggs into the sweet potato for 30 seconds. Don't worry about sticking, it will all be okay.
  • Now add the sauce. All of it.
  • Stir, scrape the bottom of the pan, and allow this mixture to cook down for about 2 minutes.
  • Now add the scallions, bean sprouts, and cooked tofu.
  • Stir for 2 minutes. Turn off the stove. This is what you should have.
  • Transfer the noodles to a serving bowl and top with additional bean sprouts for garnish.
  • Top with chopped peanuts, cilantro, and lime wedges. Squeeze of lime on top. Serve immediately.


* 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.


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!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.

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