Paleo Sweet Potato Pad Thai with Chicken

I stumbled across this 38 Sweet Potato Recipes That Aren’t Fries article and thought it was a sign that I should probably make a sweet potato recipe that doesn't involve my roasted sweet potatoes. I chose this Pad Thai recipe from the list because it looked amazing and I haven't tried sweet potato noodles yet. I altered the original recipe a bit because I wanted to add chicken and I needed 6 meals, so definitely check out the original recipe for comparison. Plus, the original recipe shows a much more creamier and delicious looking Pad Thai meal - if you are making my version and want it to be more creamy, I would suggest doubling the coconut milk and using more of the liquid part. Also, if you don't have a spiralizer to make the sweet potato noodles, you can always buy a package of broccoli or carrot slaw or use spaghetti squash. Try this meal! It was amazing.

Paleo Sweet Potato Pad Thai With Chicken
Ingredients:

• 6 sweet potatoes
• 2 garlic cloves
• 1 red onion
• 4 carrot sticks
• 1/2 cup sunflower seed butter (I used almond butter)
• 4 T honey
• 3 T sesame oil
• 1/2 cup coconut milk (I used the entire thick part at the top of the can, then added a tiny bit of the liquid)
• Handful of spinach
• 1-2lbs Chicken (I sliced into bite size pieces)
• 1 teaspoon Fish Sauce (Red Boat fish sauce is paleo friendly, I recently found it at Whole Foods)
• 2 T Coconut Aminos (I use Bragg Liquid Aminos)
• Lime juice

Directions:

1. Send sweet potato through your spiralizer. Set aside.
2. For chicken: heat a large skillet to medium-high heat. Add olive oil and some garlic, cook about 1 minute.
3. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned.
4. Add about a teaspoon of fish sauce, 2 T coconut aminos, and some lime juice. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes.
5. Remove the chicken and set aside. Also, pour out the excess liquid from skillet.
6. Mince garlic, dice onion, chop carrot and place in the large skillet, along with the sesame oil and honey.
7. Cook for a few minutes before adding in the sunflower seed butter (almond butter in my case) and sweet potato noodles; stir everything together well.
8. Slowly add in coconut milk; turn burner to medium-heat and stir regularly until noodles are soft. (I left my noodles in the skillet for at least 15 minutes)
9. Stir in spinach, remove from heat and enjoy!

Original recipe found here