This Sweet Potato Chicken Pad Thai has Thai flavors but with healthy sweet potato noodles, creamy cashew butter and coconut aminos instead of peanut and soy. You will love how tasty and comforting this dish is.
First, make the sauce by combining all of the sauce ingredients into a small bowl or jar and whisking well. The sauce will be thick, but mix it up as much as you can to get a creamy consistency. Set aside.
Chop chicken as noted. Chop shallot, garlic, green onions, cilantro and cashews.
Turn sweet potatoes into noodles using a spiralizer.
Heat a large skillet over medium heat and add in 2 tbsp sesame oil. Once hot, add the sweet potato noodles. Toss with oil and season with a big pinch of salt and pepper (about 1/2 tsp each). Cook, stirring occasionally, until the noodles are tender but not too soft, about 6-7 minutes. Remove and place on a plate.
In the same pan over medium heat, add in 1 tbsp of sesame oil. Add in shallot and garlic to saute for 1-2 minutes, stirring constantly.
Add in chicken. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-6 minutes.
Next, crack the eggs into the pan. Scramble the eggs and cook for a few minutes, until the eggs are cooked through.
Add the sweet potato noodles back in. Pour in the sauce and mix.
Add in green onions, cilantro and cashews. Toss to mix and then serve.