Thai Satay Noodles


  • 3 large sweet potatoes, roasted
  • 1 tsp. oil
  • 6 oz. long rice noodles
  • 2 c. satay sauce
  • 1 red bell pepper, diced
  • 2 scallions, chopped
  • 2 Tbsp. sweet chili paste
  • 1 c. chopped fresh cilantro for garnish

Satay Sauce:

  • 1 large onion, finely diced
  • 2 Tbsp. ginger puree
  • 2 cloves garlic, finely chopped
  • 2 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 c. peanut butter
  • 1 c. hot water
  • 4 Tbsp. honey
  • 1/2 tsp. salt
  • 1/2 tsp. chili puree, opt.


  1. In a large saucepan, sauté onion, garlic, and ginger puree in oil. Add honey, chili paste, salt, cumin, turmeric and coriander.
  2. Add water, peanut butter and simmer a few minutes. Set aside to cool.
  3. To prepare rice noodles, place in boiling water for 10 to 15  minutes. Drain. I
  4. n a medium bowl, combine rice noodles, sweet potatoes, red bell peppers, scallions, cilantro and sweet chili sauce. Mix well.
  5. Pour sauce over noodles. Serve hot or cold.
Browse Cook(s): Jeremy Dixon
Browse Theme(s): Thai Entrees Lunch or Dinner

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