• 2 chicken breasts, chopped into smaller pieces

  • 3 sweet potatoes

  • 2 tablespoons sesame oil

  • 2 eggs

  • 1/4 cup finely chopped shallots

  • 1/2 cup crushed almonds

  • 1/4 cup green onions

  • 1/4 cup cilantro

Pad Thai Sauce

  • ⅛ cup fish sauce

  • ⅛ cup rice vinegar

  • ⅛ cup coconut aminos

  • ⅛ cup lime juice

  • 2 pitted dates

  • 1 teaspoon sesame oil

  • Place a large skillet over medium high heat and add ½ tablespoon of sesame oil. Peel and chop off the ends of the sweet potatoes and run them through a spiralizer to make noodles. If you don’t have a spiralizer you can also use a julienne peeler and peel them to their core.

  • Toss them in the pan and cook, stirring a few times, for about 5 minutes or until tender but not too soft.

  • Remove from heat, toss with 1 tablespoon of sesame oil and set aside.

  • Pour 1/2 tablespoon of sesame oil into your pan and add two lightly beaten eggs. Scramble the eggs and once they are cooked through, set aside.

  • Add shallots to the pot and cook until they soften a bit and add chicken. Cook chicken for about 6 minutes, flipping the pieces after 3 minutes.

  • Then, add your sweet potato noodles and eggs back into the pot. Pour in pad thai sauce*. Top with crushed almonds, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra almonds, green onions, and cilantro.

Pad Thai Sauce:

  • Combine fish sauce, rice vinegar, coconut aminos, lime juice and pitted dates in a blender. Blend on high for about one minute. Slowly pour in sesame oil while blending to emulsify the mixture and blend for another 30 seconds.