Monday, November 20, 2017

Thai Sweet Potato Noodle Bowls

This recipe had me at sweet potatoes.  And then I found out about the almond butter and coconut milk and was on my way to the store for the ingredients faster than you can say obsession.

It was also a chance to break out the spiralizer.  I put off getting one for a long time (more gadgets=less kitchen space) before finally breaking down and forking out $25 for this one.  So what should you do if you don't have a spiralizer?  My vote would be to chop the potatoes into thin matchsticks.  It won't be as entertaining as stir frying endless orange spirals, but it will get the job done and get you a good lunch.

The noodle bowls are good hot or cold.  I usually eat the first serving hot, and then barely heat the leftovers.

Yield: 4 servings
Recipe from: Cooking Light 

  • 14 oz extra-firm tofu
  • 2 sweet potatoes
  • 1 red bell pepper
  • 3 cups baby spinach
  • Olive and sesame oil for frying
  • ½ cup canned light coconut milk
  • ¼ cup water
  • 3 tablespoons almond butter
  • 2 tablespoons red thai curry paste
  • 1 lime
  • Cashews for topping


 Slice up your tofu (more info about how I prep tofu here).  The original recipe had just 8 oz of tofu, but grocery stores in my area sell it in 14 oz blocks, so I was happy to up the amount (c'mon I know it's Cooking Light, but how many calories does tofu have anyway?)

Place tofu between layers of paper towels and two cutting boards and weigh it down with whatever canned goods you have on hand for about 20 minutes.

Next stop: sweet potatoes.

 Peel and slice the ends off.

Pop one end on the spiralizer.

Spike the other end.


Keep cranking.  As you become buried in sweet potato spirals, you may doubt the initial claim that this recipe only makes four servings.

The spiralizer will leave you with a few scraps, I chop these into small pieces and cook them up with the spirals.

I tried to spiralize a bell pepper once, and it ended badly.  Someday I'd like to try again, for now I'll settle for dicing.

It's action time.  Heat up a few spoonfuls of olive oil with a few drops of sesame oil.

Pan fry the tofu in batches, a few minutes each side to get a nice tan.  Set aside when finished.

Meanwhile, whip up the sauce.

Grease the tablespoon for ease of detaching the almond butter.

Whisk the coconut milk, ¼ cup water, and almond butter until smooth and combined.  What to do with the rest of the can of coconut milk...portion off the leftovers into half cup servings and freeze until needed.

When it comes to curry paste, I take the term "tablespoon" very liberally.

 If you're new to curry paste or don't have a spicy palate, you may want to take the measurement literally or even conservatively.

Add the red pepper to the pan you cooked the tofu in.

Load in the sweet potato noodles and sprinkle lightly with salt.  Saute for five minutes or so, add ¼ cup water, and cover the pan.

Give them another five minutes to soften and cook down.

Pile on the spinach.

Stir until it wilts.

Pour on about half of the sauce.

Drizzle lime juice on top.

Portion out the bowls and drizzle on the rest of the sauce.  Top with cashews and chomp.

I don't know why the sweet potatoes made a frowny face, maybe because they were about to get eaten.

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