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Tofu Pad Thai Sweet Potato Noodles (gluten-free)

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.
5 from 1 vote
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Cuisine Thai/Asian
Servings: 3 servings
Author: Nisha @ honeywhatscooking


  • <b>for the sauce</b>
  • 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
  • </br>
  • <b>for the tofu</b>
  • 1 tbsp Thrive Algae Oil or any flavorless oil will work
  • 14 ounce package extra firm tofu thinly sliced
  • </br>
  • 1 tbsp Thrive Algae Oil or any flavorless oil will work
  • 4 cloves garlic chopped
  • 1 16 ounce box of fresh sweet potato noodles
  • 2 organic 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


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


* 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.
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