Sweet Potato Vietnamese Rice Noodle Bowl


The other day on Instagram I had quite a few people wanting the recipe for my Sweet Potato Vietnamese Noodle Dish with Kale. 

Direction messages on Instagram are just the worst because you can't yet add links. So, I decided to share the recipe here instead. 

This dinner is one of my all-time new favorites. It's a combination of two recipes from my blog. 

The first - for the Vietnamese rice noodles and sauce - you'll want to check out my kid's Pad Thai recipe

The second - for making the Sweet Potato noodles - you'll want to check out  this recipe {don't use the tahini sauce, just sautee them following the directions given}. 



1/4 cup almond butter

1/4 tsp sea salt

1 1/2 Tbls tamari

2 Tbls toasted sesame oil

1 Tbls agave nectar or sugar

1 lime, juice only

1 tsp seasoned rice vinegar

1 1/2 tsp raw garlic sauce or 2 cloves garlic, pressed


  • Combine everything into a blender and blend on low until completely smooth and well mixed. Or whisk it all together by hand. 
  • For cooking the rice noodles you can follow the directions on the back of the package. Basically it's so simple - you just boil water, turn off the heat and then add the noodles. They are done in  3-4 minutes flat. That's it. Rinse with cold water. 



13 oz (369 grams or like 6 cups) sweet potato noodles

2 Tablespoons coconut oil (I prefer the odorless kind) or vegan butter

sea salt + pepper, to taste


  • Turn your raw (uncooked) sweet potatoes into noodles. You'll need a spiralizer. Or you can buy them ready made at Whole Foods - in the cold produce section - and other fine gourmet health food stores. 
  • Heat oil in a frying pan or wok on medium to high. {I don't usually cook on high, but for desired sweet potato results this recipe calls for a higher heat}.
  • Add noodles. Add salt and pepper. 
  • Cook for about 5 or 6 minutes. You'll want to flip noodles over and over with a metal spatula so that they don't burn or stick to the pan. Keep going until noodles are browned. 




1 head lacatino kale

1 lemon

pinch of sea salt


  • In a food process or by hand, you'll want to finely chop the kale, removing the steam first. Trick to removing the steam is to start your hand at the thick bottom of the kale steam and lightly pull outer leaves off as your hand moves down the center of the stalk. Like stripping the leaves off the stalk by pulling. The center stalk should remain without the good greens you want for the salad. 
  • Let the chopped kale soak in the juice of the lemon. 
  • When you're ready to use it, toss the kale in sea salt. 

Sweet Potato Vietnamese Rice Noodle Bowl

Yields 2 dinners


Now that you have the noodles all cooked and prepped and the sauce ready to go. You'll combine both set of noodles in the same pan you cooked the sweet potato noodles in.

Add the sauce and gently fold the noodles over and over until they are all coated. 

Add the kale and fold again a few times. 

Serve with fresh herbs and chopped peanuts. 

Serve warm. 

It's a total hit. 



And if you loved it please do tell me. Or if there is something missing or wrong, let me know that as well. 

You can tag me on instagram or hashtag #puremamas 

Pin any of my recipes as well - I will be eternally grateful. 

Happy weekend everybody. 

XOXO - Juli