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Run your sweet potatoes through your spiralizer and set aside.
Make the sauce. In a small bowl, combine the coconut aminos, almond butter, rice vinegar, fish sauce, lime juice, tamarind paste, red pepper flakes, and salt and pepper and mix to combine. Set aside.
In a large sauté pan over low heat, add 1 tablespoon oil and let it get hot, about 30 seconds. Add the eggs and stir constantly until scrambled, but not cooked all the way through, about 1-2 minutes. Remove and set aside.
Turn up heat to medium and add onion and sauté until softened, about 2 minutes. Add chicken and garlic and cook for another 2 minutes, stirring occasionally, until chicken is slightly browned on the outside.
Add sweet potato noodles and sauté for 4 minutes, stirring occasionally. Add in mushrooms and bell peppers and sauté for another 2 minutes. Add sauce and scrambled eggs and mix well to combine. Let simmer for 2 minutes until everything is cooked through and flavors are combined. Turn off heat and stir in green onion and cilantro. Serve with sides of choice and enjoy!