- 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.