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No Noodle Pad Thai

  • Serves: 2
  • Calories: 638
Pad Thai made with sweet potato noodles with cilantro and lime on a plate

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

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!

No Noodle Pad Thai

  • Serves: 2
  • Calories: 638

Ingredients

  • 2 tbsp Sesame oil
  • 2 Small sweet potato, peeled and spiralized
  • 1 cup Shredded carrots
  • 2 Eggs
  • 1/2 cup Cilantro, chopped
  • 2 Scallion, thinly sliced
  • 2 Lime wedges
  • 1 cup Pad thai dressing
  • 1/2 cup Slivered almonds
  • 2 cups Shredded chicken breast

Pad Thai Dresing

  • 3/4 cup Almond butter
  • 1/2 cup Coconut milk
  • 3 tbsp Raw honey
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Coconut aminos or tamari
  • 1 Clove garlic, crushed
  • 1 tsp Grated ginger
  • 1 tbsp White vinegar
  • 1/2 Lime, juiced
  • 1 tsp Red curry paste
  • 1/2 tsp Salt

Method

Pad Thai Dressing

In a blender or food processor, blend all ingredients listed above until smooth. Place in an airtight container and store in the fridge for up to two weeks.

No-Noodle Chicken Pad Thai

  1. In a large skillet, warm the sesame oil over medium heat. Add the sweet potato and carrot and toss until coated. Continue cooking over medium heat for 5 minutes, stirring often.

  2. In a small bowl, whisk the egg. Using a spoon move the noodles to the side to create a “hole” in the center of the sweet potatoes. Gently pour the whisked egg into the hole. Allow to set for 30 seconds, then gently stir the egg until cooked through, about one minute. Combine the egg, with the vegetable noodles.

  3. Add chicken and Pad Thai Dressing to the vegetable noodle mixture. Serve hot topped with cilantro, scallions, slivered almonds and lime wedge.