Recipes,  Recipes,  Uncategorized

Sweet Potato Pad Thai



Here’s a Whole30 Approved recipe that is an absolute WINNER!


Prep Time: 20 minutes

Cook Time: 15 minutes

Serves: 2 people



2 Sweet Potatoes, peeled and sliced into thin noodle ribbons

2 Large Chicken Breasts, diced

2 Cage Free, Organic Eggs

2 Tbsp Sesame Oil

1/3 Cup Green Onions, chopped

1/4 Cup Fresh Cilantro, chopped

1/4 Cup Unsalted Cashews, chopped

Salt & Black Pepper


Sauce Ingredients:

1/4 Cup Coconut Aminos (Whole 30 approved soy sauce substitute)

1/4 Cup Almond Butter

1 Tbsp Fish Sauce

1 Tbsp White Wine Vinegar

1 Lime, juiced



  1. Peel and slice sweet potatoes into ribbons (noodles). I used a regular vegetable peeler to do this, and to be honest it was a headache and took forever. If you have a good spiralizer, I highly recommend that! BUT, I will say that it was totally worth it using the peeler because this recipe is that good.
  2. Heat 1 tbsp of your sesame oil in a pan and sauté the diced chicken. Season with salt & pepper. Cook about 8 minutes.
  3. Once chicken is cooked through, remove from the pan and set aside.
  4. Add second tbsp of sesame oil and sweet potato noodles. Sauté about 5 minutes, tossing constantly. You don’t want to overcook the potatoes and make them too soft. Just cook them enough to where they soften slightly.
  5. Remove sweet potatoes and set aside.
  6. Scramble your eggs and set aside.
  7. Make your sauce. Combine all ingredients and stir well. Sauce will be thick, but combine as well as you can.
  8. Add chicken, sweet potato noodles, scrambled eggs, and sauce back to your pan. Stir to combine. Add in green onions, cilantro, and cashews.
  9. Remove from heat, serve, and top with more green onions, cilantro, and raw cashews.
  10. Try not to eat the whole pan!





If you enjoyed this recipe, post a photo to FaceBook or Instagram and tag @pumpandcrunch 🙂



Yours In Health,


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