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.