Thai Peanut Sweet Potato Noodles

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  • 1/2 head purple cabbage
  • 1 bag snow peas
  • 4 sweet potatoes, spiralized*
  • 4 cloves garlic, minced
  • 1 inch section fresh ginger, grated or finely chopped
  • 3 sprigs fresh basil
  • 1 can chickpeas
  • 1 cup Thai Peanut Sauce (I made my own, but Trader Joe's has a good one)
  • 1/4 cup pumpkin seeds


  1. Slice the head of cabbage into thin strips. Spiralize the sweet potatoes.
  2. In a large pan, sauté the sweet potatoes over medium heat with 2 cloves garlic, half the ginger, and olive oil. Add 1/4 cup water to the pan and covered with a lid for 10 minutes, stirring occasionally. Remove the lid and heat until soft, adding more water if necessary.
  3. In a separate pan, sauté the cabbage and snow peas in the remaining garlic, ginger, splash of olive oil, and 1/2 cup water. Cover with a lid and steam for 15 minutes. Remove the lid and continue cooking until the water is evaporated and the cabbage and snow peas are soft. 
  4. Add the basil leaves and drained chickpeas to the cabbage and snow peas, cooking until the chickpeas are warm and the basil leaves are wilted.
  5. Serve the cabbage and snow pea mixture over the sweet potato noodles. Drizzle with your favorite Thai Peanut Sauce and pumpkin seeds.

*If you don't have a spiralizer, you could easily slice the sweet potatoes and roast them in the oven :) It would taste just as good!