- 1–2 Teaspoons avocado oil
- 4 eggs
Sweet Potato Noodles:
- 1 1/2 pounds sweet potatoes, peeled
- 2 Tablespoons avocado oil
- 1 large clove garlic, minced
- 1 bunch green onions, thinly sliced, both green and white parts
Pad Thai Sauce:
- 3 Tablespoons fish sauce
- 1 Tablespoon tamarind paste
- 1 Tablespoon freshly squeezed lime juice
- 1 Tablespoon coconut sugar, or maple syrup
- 1 Teaspoon chili powder
- 1 cup toasted cashews or peanuts for traditional
- 1/2 cup chopped cilantro
- 1 lime cut into 3 wedges for serving
- Mix together all the ingredients for the sauce, and prep all the toppings to set aside until the end.
- Preheat a 15″ non-stick skillet over medium heat. Add 1-2 teaspoons oil to the pan, whisk the eggs together in a bowl and then pour them into the preheated pan. Swirl the eggs around to all the edges, then push the set eggs to the middle and continue to swirl the uncooked eggs to the edges. When the eggs are about half cooked, lower the heat to low and cover. Cook without stirring until the omelet is done. Using a spatula, carefully slide the omelet out of the pan onto a cutting board. Don’t worry if it breaks a bit. Cut the omelet into strips about 1/4″ wide, and set them aside until the end of the cooking time.
- Spiralize the sweet potatoes using the 6mm blade (the bigger noodle blade) on a Paderno 3-blade spiralizer, and set the noodles aside.
- Add the 2 tablespoons of oil to the same pan you used for the omelet along with the garlic and green onions, sauté over medium high heat for about 1 minute, and then add the sweet potato noodles. Sauté the sweet potato noodles until just softened, about 8-10 minutes. I partially cover the pan with a lid to speed things up a bit, and it creates a softer noodle.
- When the noodles have softened, add the Pad Thai sauce, omelet shreds, cashews, and chopped cilantro to the pan. Continue cooking over medium high heat while tossing the noodles just until everything is coated. Serve immediately with lime wedges.
- If you have leftovers they do reheat well in a skillet with 1-2 Tablespoons water to keep the noodles from sticking.
I usually make this without meat, but it’s also very good with chicken, shrimp, or a little bit of both.