Thai Peanut Chicken Sweet Potato Noodle Sheet Pan Dinner

This Thai Peanut Chicken Sweet Potato Noodle Sheet Pan Dinner is a healthy and easy 30 minute Asian take-out inspired dish that’s full of good for you flavor. 

I know I’ve said this before, but I LOVE Chinese take-out. But, I have two problems with this love. The first being, I’ve lived in my current city for almost 5 1/2 years and I’ve yet to find a takeout place that comes even close to our favorite spot where we lived before….oh, Yang’s how I miss you.

The second problem is that even fabulous Chinese takeout is less than a healthy option. It’s chock full of sodium and carbs, both of which I try to avoid. So what’s a girl to do?

The answer, of course, is make your own! When you make your own, you can control the quality of the ingredients as well as the sodium, fat and carbs that you add to it.

I took a classic Thai noodle dish and substituted sweet potato noodles, which added nutrients and cut down significantly on the carbs. I also subbed almond butter for the peanut butter. I’ve made it both ways, but I was out of peanut butter, so almond butter had to do.

I have to say, the almond butter was actually very good. Peanut butter, of course is delicious, but if you have a peanut allergy or if you have inflammatory issues when you eat peanuts, almond butter is a great substitution.

I also need to talk about those sweet potato noodles. My first attempt at this dish, I tried to spiraling my own sweet potatoes, which turned into a bit of a disaster. I found they are much more difficult to spiralize then zucchini or russet potatoes, which I’ve done many times.

Sweet potatoes are so dense that they were very hard to spiralize. I ended up turning them with my hand and ended up slicing my finger. So, that mission was aborted.

My next attempt, I broke down and bought the pre-made sweet potato noodles from the store. That was definitely the way to go. The recipe that second time went off without a hitch.

I almost forgot to mention, this is a SHEET PAN DINNER, which makes it easy, peasy with minimal clean up. With about 15 minutes prep time and 15 minutes, or so, cooking time, you’ll have dinner on the table in no time.

Tips and Tricks for Thai Peanut Chicken Sweet Potato Noodle Sheet Pan Dinner

• Almond butter is a great substitution if you have a peanut allergy or sensitivity.
• I highly recommend buying pre-spiralized sweet potatoes.  My experience is that they’re much more difficult than other vegetables to spiralize due to how dense they are.
• Butternut squash noodles are also a delicious choice.
• Make sure you line your sheet pan with parchment or foil for easy clean up.
• If you want a spicier dish, increase the amount of sriracha to suit your taste.
• Eat with chopsticks, because, well, it’s just fun!