In reality, anything with this spicy peanut sauce on it will be delicious. This sweet potato noodle stir fry, or sweet patoodles as I like it call it, is no exception. Between all the fresh & tasty veggies and some juicy chicken plus the spicy peanut sauce, you absolutely can’t go wrong!
I’ve made this recipe a few times now. Each time I’ve done something a little different as far as which veggies I’ve used and how I’ve made the chicken but I’m sharing my favorite version. The first time I cooked this up, I thought I was taking all these great pictures but when I went to download them onto my computer, they weren’t there! I had forgotten to put the memory card back in my camera. What sucks is that was definitely the best one I cooked but oh well! They all still taste & look fantastic!
Spicy Peanut Sweet Patoodles
For The Peanut Sauce:
*make a double batch of this*
— 1 garlic clove
— 6 tablespoons smooth peanut butter
— 2.5 tablespoons fresh lime juice
— 2 tablespoons low-sodium tamari
— 1-2 tablespoons water, as needed
— 1/2 tablespoon pure maple syrup
— 1 teaspoon freshly grated ginger
— 1/8 teaspoon cayenne pepper
For The Stir Fry:
— chicken – I used a little bit less than 1 lb
— paprika, salt & pepper
— 2.5 tbsp sesame oil
— 3 medium sweet potatoes, peeled & spiralized
— 1/2 red pepper, sliced into thin strips
— 1/2 yellow pepper, sliced into thin strips
— 1 c shredded carrots
— 2 heads broccoli, cut into florets
— 1 summer squash, chopped
— green onions (whites in stir fry, greens to garnish)
— chopped peanuts (to garnish)
— crunchy Asian noodles (to garnish)
1 – Make the spicy peanut sauce -> Throw all ingredients in a food processor and pulse until smooth. Set aside.
(picture from a different recipe)
2 – Peel the sweet potatoes then make the noodles with your spiralizer or vegetti. Set aside.
3 – Wash, dry, & cut all your veggies. Set aside.
4 – Season chicken pieces with salt, pepper, and paprika. Set aside.
5 – Heat 1 tbsp of sesame oil in a large frying pan over medium-high heat. Once oil is hot, add chicken pieces and cook for about 5-6 minutes or until it’s no longer pink. Remove chicken from frying pan and set aside.
6 – In the same frying pan, add in 1.5 tablespoons of sesame oil along with the broccoli, red & yellow pepper strips, green onions, and shredded carrots and cook for 2-3 minutes.
7 – Add in the sweet patoodles and cook for 2-3 minutes longer.
8 – Add in 3/4 of peanut sauce, chicken pieces, and cucumber then stir to coat the veggies evenly. Reduce heat to medium-low and cook for another few minutes until sweet potato noodles are al dente.
9 – Garnish with green onions, chopped peanuts, and crunchy Asian noodles!
I used some of the other 1/4 of the peanut sauce for my meal and saved the rest for when I ate these Spicy Peanut Sauce Sweet Patoodles again! There will be a bunch of leftovers for you to enjoy the rest of the week 🙂 I hope you enjoy as much as I did!
What your favorite meal?
Related Post: Asian Zoodle Shrimp Stir Fry