Sweet Potato Noodles with Thai Pesto


Up your weeknight meal game with these sprialized Sweet Potato Noodles with Thai Pesto!! It is such a flavorful and fun gluten free meal that comes together in under 20 minutes!




  • 1 cup raw cashews
  • 2 tablespoons coconut oil
  • 1 tablespoon soy sauce
  • 1 teaspoon hot sauce (optional)
  • 1 tablespoon agave
  • 1/2 teaspoon sesame oil
  • 1 handful cilantro
  • 1 scallion, coarsely chopped (optional, can also use a couple leaves of mint)
  • zest 1/2 an orange


  • 1 medium sweet potato, spiralized blade C
  • 2 tablespoons coconut oil
  • 1 tablespoon water
  • 1/2 cup cashews
  • couple tablespoons cilantro, chopped
  • zest of the orange for garnish


  1. Place the cashews, melted coconut oil, soy sauce, hot sauce, agave, sesame oil, cilantro, scallion, and orange zest in a food processor.
  2. Process for 10 seconds to 30 seconds depending how chunky you like your pesto. Less time = more chunky.
  3. In a skillet over medium high heat, melt some coconut oil.
  4. Place the sweet potato noodles in the pan for 2-3 minutes, using tongs to toss them frequently.
  5. Place 1 tablespoon of water into the pan and continue to cook and toss for another 2 minutes until the noodles are softened, but still have a crunch to them!
  6. Turn the heat to low and place most the pesto in the pan. I always reserve some pesto for topping because well, toppings are my jam.
  7. Continue to toss the noodles until the the pesto is coating the noodles, about 30 seconds.
  8. Toss the cashews and chopped scallions in the pan and turn off the heat. Continue to toss a couple more times and then transfer them to bowls.
  9. Top with a dollop of the remaining pesto (its sooo good) and any remaining cashews from the pan.
  10. Zest some orange on the top for garnish.


  • Serving Size: 2