Sweet Potato and Cabbage Pad Thai

gluten freeveganvegetarian
Sweet Potato and Cabbage Pad Thai

Sweet Potato and Cabbage Pad Thai

Miranda Hammer from The Crunchy Radish is doing a total takeout fakeout with this Sweet Potato and Cabbage Pad Thai!

Seriously, who doesn’t LOVE pad thai? I’m so happy to offer up this gluten-free version, thanks to Miranda!

Miranda and I met through blogging and had the pleasure of hosting an event together in the city together and became friends! She was also pregnant at the same time as me, so it was so nice to have someone to talk to during that time who was in the wellness space and pregnant!

Miranda Hammer is a New York City based Registered Dietitian, trained natural foods chef, and founder of the clean-eating, healthy-living site Crunchy Radish.

Her health and wellness philosophy focuses on health-supportive, plant-based, seasonal eating, and balanced living. Her work has been featured on Food52, Well + Good, and Vogue to name a few. You can also take her plant-based nutrition course over at mindbodygreen.

Sweet Potato and Cabbage Pad Thai

From Miranda:

Most people are pad thai fans.

It’s delicious, satisfying, and a staple in Thai cuisine. What’s not to love about this classic dish is that it’s often made with rice noodles doused in a sauce heavy on the sugar and the sodium. This version lightens things up with noodles made from nutrient-rich sweet potatoes and cabbage and tossed in a sauce of peanut butter, tamari, ginger, garlic, and lots of fresh lime juice.

It is lightly sweetened with a touch of maple syrup, which can easily be omitted, if you wish. Crunchy peanuts, scallions, and a scattering of gomasio finishes this dish with a nice contrast of textures and flavors.

Connect with Miranda:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!



Serves 4

Sweet Potato and Cabbage Pad Thai

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 medium sized sweet potatoes, ends removed and peeled
  • 1 small or ½ of a medium sized purple cabbage
  • 2 tablespoons reduced sodium tamari
  • 2 tablespoons organic crunchy peanut butter or almond butter
  • ¼ cup freshly squeezed lime juice + additional lime wedges for serving
  • 2 tablespoons ginger, minced (divided)
  • 3 cloves garlic, minced (divided)
  • 2 tablespoons sesame oil (divided)
  • 1 teaspoon maple syrup
  • 1 teaspoon or more hot sauce (depends on how hot you like it!)
  • 2 tablespoons avocado, coconut, or olive oil (divided)
  • 4 pasture-raised eggs
  • 2 scallions, thinly sliced
  • ½ cup roasted lightly salted peanuts, coarsely chopped
  • 1 cup bean sprouts
  • 1 tablespoon gomaiso


  1. Using the inspiralizer, set to blade C, spiralize the sweet potatoes. Change to blade A, and spiralize the cabbage. Set aside.
  2. To make the sauce, whisk together the tamari, nut butter, lime juice, half of the ginger and garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust if needed.
  3. Crack the eggs in a bowl and beat. In a large skillet or dutch oven, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the remaining ginger and garlic and saute for 1 minute. Add the eggs, scramble, break into large pieces with a wooden spoon, and transfer to a bowl for later use. Wipe pan clean.
  4. In the same pan used to cook the eggs, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the sweet potato and cabbage noodles and cook for 10 minutes or until softened. Add the eggs and peanut sauce and toss well to combine.
  5. Transfer to serving bowls and garnish with scallions, peanuts, bean sprouts, and gomaiso.

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Leave a Comment


Rita says:
What is gomaiso? Word reference app doesn’t have a definition.
MARGOT says:
Amber says:
I am allergic to sesame. Any suggestions what else I could use?
Meaghan says:
It's just a seasoning made from ground sesame seeds and salt.
Amber S says:
I'm allergic to sesame. Any suggestions what else I could use?
What a great idea! I'll have to make a vegan rendition on this recipe someday. I miss Pad Thai already!
Sharon H says:
what can I substitute for the Tamari or Soy Sauce....I do not eat Soy or Soy products.
Gia W says:
Coconut aminos should work
Sharon H says:
I wondered about that, thank you!
I would use coconut aminos...found at Whole Foods, Trader Joe's, etc.
Meaghan says:
Yes, Coconut aminos is a great substitute!
e says:
coconut aminos
Shelly L says:
Made this tonight. Quick and yummy! Thank you!
Meaghan says:
That's so great to hear! Thank you for letting us know.
Jenny says:
Made this for dinner tonight and it was outstanding!! Can’t wait for leftovers at lunch tomorrow. Thank you for sharing!
Meaghan says:
That's so fabulous to hear!!! We're so glad you loved the dish. Thanks for giving it a try.
Amber says:
Made this for dinner with red cabbage and purple sweet potatoes. Didn't have peanuts or tamari, so those got left out. I added baby broccoli greens a couple minutes before the end instead of bean sprouts. I also had to leave out the sesame due to food allergies, but it still tasted great. I love the eggs with garlic and ginger cooked into them.
Katherine says:
Just curious how this is vegan if the recipe calls for eggs?
Meaghan says:
Hi Katherine, we're sorry for any confusion. This isn't meant to be a vegan dish!
OMG this is so good! I made it with what I had on hand and the only cooking difference is that I cooked the spirals in the microwave for three minutes first. It was delish!
Carly Glazer says:
Hi Suzanne! So happy to hear you enjoyed this so much!
diana says:
I think it would be delicious with tofu as a replacement for the eggs. I would saute my tofu using the same spices in some coconut oil. Going to try this for sure!
Laura says:
Adapted this to use up some sweet potatoes and cabbage I had. Used what I had on hand and made it more like a veggie side dish so omitted the egg. Delicious!
Carly Glazer says:
Hi Laura! Sounds delicious!
Audrey says:
This was amazing!!! I omitted the sesame oil, maple syrup and eggs and it was still incredible! I made extra sauce and have been using it as a tofu sauce, absolutely one of my new favorite dishes. Thank you so much for sharing this!
Jhoei says:
Cabbage noodles are something new to me. I love pad thai and I love sweet potatoes too. I would love to try this recipe but if I can't find cabbage noodles, I might as well use the noodles for pad thai.
Jessalyn says:
I love this recipe. Very healthy and yummy!
Carly Glazer says:
So happy to hear!
Anonymous says:
I was looking for recipes to use up some red cabbage. I ran across this recipes and decided to try since I love Pad Thai. It was delicious! Thanks for sharing!
Carly Glazer says:
So glad you enjoyed!

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