SWEET POTATO CHICKEN PAD THAI (Paleo - Whole30) #healthy #glutenfree

This Sweet Potato Chicken Pad Thai is a simple Whole30 and paleo formula that helps you to remember the great formula! A solid take-out makeover!

I feel like this Sweet Potato Chicken Pad Thai formula has been sitting in the back of my head as far back as I made Zucchini Pad Thai a year ago! Be that as it may, we should be genuine, sweet potatoes have my heart and it wouldn't have been long until they advanced into one of my preferred suppers.

I have affectionate recollections of Pad Thai in my school days. I had never had it and there was a spot close to our grounds we would proceed to get gigantic take out holders of it after water polo training. The pieces of chicken and fried egg, the brilliant sweet kind of the sauce and a couple of cuts of lime to crush everywhere throughout the top. These are things I needed to recollect when I took a chomp, however short the noodles, sugar in the sauce, soy and msg that I am certain was stuffed into the old rendition.

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Ingredients

• 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

Instructions

1. 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.
2. Toss them in the pan and cook, stirring a few times, for about 5  minutes or until tender but not too soft.
3. Remove from heat, toss with 1 tablespoon of sesame oil and set aside.
4. 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.
5. 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.
6. 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:

1. 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.

For more detail : https://www.paleoslash.ml/2019/01/paleo-sweet-potato-chicken-pad-thai.html

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