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No Noodle Pad Thai

March 19, 2024

This meal is healthy, insanely quick, and so simple to make, that it just might change your meal times, if not your life.


Pad Thai made with sweet potato noodles with cilantro and lime on a plate

An Easy No Noodle Pad Thai That Hits the Spot

Let’s say right away that this recipe is pretty loosely inspired by Pad Thai—it’s not authentic at all. It is, however, inspired by the wonderfully sweet-savory-spicy flavor combo that is so unique to this classic Thai noodle dish. We wanted something reminiscent of our favorite “intro to Thai food” take out dish, but we also wanted something low-carb and on the healthy side. Scratch that—not just on the healthy-side. We wanted a recipe that was fully, whole-heartedly, uncompromisingly nutritious. By swapping in spiralized sweet potatoes for the traditional rice noodles, we immediately reduced the carb-load of the recipe AND added a ton of nutrition to boot! We also created a Pad Thai-ish sauce for this no noodle Pad Thai that’s heavy on the nutrition and light on the oil and the sodium. Yes, quite a change from authentic Pad Thai sauce, but still quite yummy and a little easier to eat regularly.

almond butter, garlic, lime juice, Coconut milk, honey, sesame oil, Coconut aminos, ginger, vinegar, Red curry paste, Salt

An Almond-y Riff on Classic Pad Thai Sauce

You know that our no noodle Pad Thai is dressed with a sauce that’s healthier than the sauce that inspired it. But if we’re going easy on the oil and salt, then what is in our Pad Thai-ish sauce? Well, nothing too complicated, actually. To make this easy dressing—which is great for making ahead of time—simply blend together:

  • Almond butter

  • Coconut milk

  • Honey

  • Toasted sesame oil

  • Coconut aminos or tamari

  • Fresh garlic

  • Fresh ginger

  • White vinegar

  • Fresh lime juice

  • Red curry paste

almond butter, thai sauce made with garlic, lime, Coconut milk, honey, sesame oil, ginger, vinegar, Red curry paste, Salt
healthy pad Thai sauce next to sweet potatoes, cilantro green onions and eggs

No Noodles—OK. So What IS in this Pad Thai Recipe?

Instead of noodles, the twisty-twirly things that make this recipe almost as fun to eat as its noodle-y counterpart are spiralized sweet potatoes! Loaded with potassium, fiber and beta carotene, spiralized sweet potatoes are also really quick and easy to cook. A quick stir-fry in the skillet and you’re basically done making this no noodle Pad Thai! Not only is it healthier to make than regular Pad Thai, it’s easier, too. Fewer dishes, more nutrition—everyone wins! As for the chicken, you can use leftover chicken of almost any kind, or just shred some off a store-bought rotisserie chicken. If you’d like to make a vegetarian version, just go ahead and leave the chicken out. With almond butter in the sauce, as well as almonds and eggs tossed into the stir-fry, it’ll still be loaded with protein. Here’s everything that’ll go into this simple stir-fry:

  • Sweet potatoes

  • Carrots

  • Eggs

  • Cilantro

  • Scallions

  • Limes

  • Almonds

  • Chicken breast

homemade Pad Thai made with sweet potato noodles with cilantro and lime on a plate

How To Make No Noodle Pad Thai

Don’t be intimidated by spiralizing vegetables! Spiralizers are so widely available now—most grocery stores have them in the same area you’ll find colanders and the like—and they’re really inexpensive. Usually about $10. SO worth it! From zoodles to spiralized sweet potatoes to whatever else you might dream up, it’s a fun little kitchen gadget to have on hand, particularly if you’re trying to watch your carb intake. Once you’ve spiralized your sweet potatoes, here’s how to make our no noodle Pad Thai recipe:

  1. Make the Pad Thai sauce. You can do this up to two weeks ahead of time—major meal prep alert!

  2. Stir-fry the sweet potato and carrots in a bit of sesame oil.

  3. Add the egg! Make a sort of nest in the middle of your pan by moving the sweet potatoes and carrots off to the side, and pour the egg into that nest. Let it cook a bit, then scramble it and stir everything together.

  4. Pour in the Pad Thai sauce and add the chicken. Garnish away and gobble it up!

Pad Thai made with sweet potato noodles with cilantro and lime on a plate

Tools You’ll Need

More Recipes That’ll Put Your Spiralizer to Work!

Pad Thai made with sweet potato noodles with cilantro and lime on a plate

No More Noodling Around—Just Hurry Up And Make This Easy No Noodle Pad Thai Already!

Because we know you’re going to love it! SO easy! SO healthy! Sooooo going into the weekly meal rotation, right? When you make it, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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No Noodle Pad Thai

  • Serves: 4
  • Prep Time:  10 min
  • Cook Time:  30 min
  • Calories: 597


Pad Thai Dressing

  • ¾ cup almond butter
  • ½ cup coconut milk
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon coconut aminos or soy sauce
  • 1 garlic clove, grated
  • 1 teaspoon grated ginger
  • 2 teaspoons white vinegar
  • 1 teaspoon fresh lime juice (from 1 lime)
  • 1 teaspoon red curry paste
  • ¾ teaspoon sea salt

No-Noodle Pad Thai

  • 2 tablespoons toasted sesame oil
  • 2 small sweet potatoes, peeled and spiralized
  • 1 cup shredded carrots
  • 2 large eggs
  • 2 cups shredded chicken

For Serving

  • ¼ cup slivered almonds
  • ¼ cup chopped cilantro
  • 2 green onions, white and green parts, thinly sliced
  • 1 lime, sliced into wedges


  1. Make the pad Thai dressing. In a blender or food processor, combine the almond butter, coconut milk, honey, sesame oil, coconut aminos, garlic, ginger, vinegar, lime juice, curry paste, and ½ teaspoon of the salt until smooth, about 1 minute. Dressing can be stored refrigerated, in an airtight container for up to 1 week.

  2. In a large skillet, warm the sesame oil over medium heat. Add the sweet potatoes and carrot and toss until coated. Cook, stirring often, until softened and lightly browned, about 5 minutes.

  3. In a small bowl, whisk the eggs with the remaining ¼ teaspoon salt. Create a “hole” in the center of the sweet potatoes. Pour the eggs into the hole, let set for 15-20 seconds, then gently stir the eggs, breaking them apart, until cooked through, about 1 minute.

  4. Add the chicken and 1 cup of the pad Thai dressing, stir until combined and warmed through, about 2-3 minutes.

  5. To serve, divide between four plates and sprinkle with cilantro, green onions and almonds, with a lime wedge alongside.

Nutrition Info

  • Per Serving
  • Amount
  • Calories597
  • Protein16 g
  • Carbohydrates43 g
  • Total Fat44 g
  • Dietary Fiber8 g
  • Cholesterol93 mg
  • sodium572 mg
  • Total Sugars20 g

No Noodle Pad Thai

Questions & Reviews

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  • Jenn

    This was so delicious!! Such a great healthy alternative when I'm really craving pad Thai but don't want to eat all the indulgent calories!

    Thanks Jenn, glad you liked it!