Step 1

Pad Thai DressingIn a blender or food processor, blend all ingredients listed above until smooth

Step 2

Place in an airtight container and store in the fridge for up to two weeks.No-Noodle Chicken Pad ThaiIn a large skillet, warm the sesame oil over medium heat

Step 3

Add the sweet potato and carrot and toss until coated

Step 4

Continue cooking over medium heat for 5 minutes, stirring often.In a small bowl, whisk the egg

Step 5

Using a spoon move the noodles to the side to create a “hole” in the center of the sweet potatoes

Step 6

Gently pour the whisked egg into the hole

Step 7

Allow to set for 30 seconds, then gently stir the egg until cooked through, about one minute

Step 8

Combine the egg, with the vegetable noodles.Add chicken and Pad Thai Dressing to the vegetable noodle mixture

Step 9

Serve hot topped with cilantro, scallions, slivered almonds and lime wedge