Thai Chicken and Sweet Potato Noodle Bowls
Try this Thai Chicken and Sweet Potato Noodle Bowl recipe, or contribute your own.
Try this Thai Chicken and Sweet Potato Noodle Bowl recipe, or contribute your own.
- 1/4 cup water
- 2 garlic cloves minced
- lime wedges
- chopped cashews
- 1 1/2 tablespoons roasted sesame oil
- 1 1/2 tablespoons mae ploy yellow curry paste
- 1 teaspoon fresh grated ginger
- 1/2 cup canned coconut milk (i recommend aroy-d)
- 3 tablespoons almond butter
- 2 teaspoons fresh squeeze lime juice
- 2 teaspoons red boat fish sauce
- 1 1/2 tablespoons roasted sesame oil
- 2 large sweet potatoes spiralized (about 10 cups total)
- 1 large red bell pepper thinly sliced in 1-inch pieces
- 6 oz. baby spinach
- 2 cups diced cooked chicken (i use rotisserie)
- cilantro optional
- green onion optional
- Carbohydrate 34.2501512053442 g
- Cholesterol 0 mg
- Fat 33.7299071149678 g
- Fiber 5.63071897596634 g
- Protein 8.03134532007605 g
- Saturated Fat 4.94454006345964 g
- Serving Size 1 1 -4 serving (256g)
- Sodium 56.520085062396 mg
- Sugar 28.6194322293778 g
- Trans Fat 1.64309608805055 g
- Calories 451 calories
Step-by-step
- Warm 1 1/2 tablespoons roasted sesame oil in a small skillet over medium-high heat.
- Add the Mae Ploy Yellow Curry Paste, garlic, and ginger. Stir continuously and fry until fragrant, about 2-3 minutes.
- Add the coconut milk, water, almond butter, lime juice, and Red Boat Fish Sauce. Whisk until smooth.
- Remove from heat.
- Warm 1 1/2 tablespoons roasted sesame oil in a 12-inch skillet over medium-high heat.
- Add the sweet potato noodles and red bell pepper, sauté for 5 minutes.
- Add the water to the pan, cover, and cook for another 2 minutes (do not remove the lid during this time, you are steaming the noodles).
- Remove the lid, and carefully add the baby spinach (you may need to add half, then stir, then add the remaining half to prevent spillage).
- When the baby spinach is mostly wilted, add the diced cooked chicken, and the sauce.
- Carefully toss all of the ingredients together.
- When everything is just combined, remove from heat and serve.
- Garnish with lime wedges and chopped cashews.
Thai Chicken and Sweet Potato Noodle Bowls: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But trust me, this Thai Chicken and Sweet Potato Noodle Bowl recipe is a game-changer. It’s quick, it’s flavorful, and it's packed with nutrients—perfect for a busy weeknight. Forget takeout; this recipe is your new go-to for a satisfying and healthy dinner that the whole family will love. The vibrant colors alone make it a feast for the eyes, and the combination of sweet potatoes, crunchy cashews, and savory chicken creates a symphony of tastes that's simply irresistible. I often double the recipe and have leftovers for lunch the next day – a real time-saver.
What I love most about this dish is its versatility. Feel free to adjust the ingredients to your liking. Don't have spiralized sweet potatoes? Regular noodles or even zucchini noodles work perfectly fine. Don't have rotisserie chicken? Cooked chicken breast or shrimp will do the trick. This recipe is a blank canvas for your culinary creativity. Let's talk about the sauce – it’s the heart and soul of this dish. The creamy coconut milk blended with the spicy Mae Ploy yellow curry paste is a match made in heaven. The hint of lime juice adds a touch of brightness, while the almond butter creates a wonderfully rich and nutty flavor. This recipe is a true reflection of how simple it can be to make fresh and healthy food at home.
One of the biggest benefits of this recipe is the prep time. It’s minimal! With rotisserie chicken already cooked, you’re saving a huge amount of time. I normally spiralize my sweet potatoes ahead of time and keep them in the fridge, ready to go when I need a quick dinner. Prepping ingredients in advance is key to stress-free weeknight cooking. So go ahead, try this recipe. It's a perfect blend of flavor and convenience, and it’s guaranteed to become a regular in your meal rotation. The leftovers are just as delicious cold, making it ideal for lunch the following day.
Beyond the ease of preparation, the nutritional profile of this dish is impressive. Sweet potatoes are packed with vitamins and fiber, providing a boost of energy and keeping you feeling full. Chicken is a great source of lean protein, essential for building and repairing tissues. The addition of spinach contributes to your daily intake of essential vitamins and minerals, promoting overall health and well-being. This meal is not only satisfying but also supports a healthy and balanced lifestyle.
I frequently adjust this recipe based on what I have on hand and what my family is craving. Sometimes, I add a handful of edamame for extra protein, or swap the cashews for peanuts. The beauty of this dish is its adaptability. Experiment with different vegetables, protein sources, or even add a sprinkle of red pepper flakes for an extra kick. It’s all about having fun in the kitchen and creating a meal that makes you happy. It's a great way to get creative while ensuring a nutritious and delicious meal.
The next time you're looking for a quick, healthy, and flavorful dinner, look no further. This Thai Chicken and Sweet Potato Noodle Bowl is a winner. I encourage you to try it and share your own variations and experiences with me. Happy cooking!
