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