sweet potato pad thai
2 tbsp olive oil
2 cloves of garlic, minced
1 inch knob of ginger, minced
2 large eggs
1 and 1/2 tbsp tamari
2 tbsp fresh lime juice (approx. 1 medium lime)
2 tbsp coconut sugar
1 tsp fish sauce
1/8 tsp red pepper flakes
1 large sweet potato, spiralized
1/2 cup fresh green peas
3 green onions, sliced
1/4 cup fresh cilantro, roughly chopped
1/4 cup almonds, roughly chopped In a large skillet, heat olive oil over medium heat. Add the garlic and ginger, and cook for 1-2 minutes.
In a medium sized bowl, whisk the eggs together with a fork. Pour them into the skillet and cook just until they solidify, should still be moist.
Once cooked, remove eggs from skillet and set aside.
In a small bowl, stir together the tamari, lime juice, coconut sugar, fish sauce, and red pepper flakes.
Add the sweet potato noodles to the skillet, and cook until noodles begin to look glossy , approximately 8 minutes.
Add the green peas, and cook for an additional minute. Return eggs to the skillet, and pour in sauce. Toss to coat.
Sprinkle the green onions, cilantro, and almonds over the noodles. Toss lightly to combine. Serve warm.