Anti Inflammatory Paleo Sweet Potato Noodle Pad See Ew
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 2 large sweet potatoes (about 1.5 lb total), peeled
For the sauce
- ¼ cup coconut aminos
- 1 tbsp fish sauce
- 1 tsp coconut sugar
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid coconut sugar, please tap it and change its rating to Red.
- 1 tsp arrowroot starch
For the stir-fry
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp avocado oil, divided
- 4 cloves garlic, minced
- 1 bunch chinese broccoli (gai lan), stems sliced ½-inch thick, leaves roughly chopped
- 3 large eggs, lightly beaten
- ¼ tsp white pepper
- salt, to taste
For serving
- lime wedges, for serving (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Spiralize the sweet potatoes into wide, flat noodles using a spiralizer set to the widest ribbon blade, or use a vegetable peeler to shave them into long, wide strips. Pat the noodles dry with paper towels and set aside.
- 2
In a small bowl, whisk together the coconut aminos, fish sauce, coconut sugar, and arrowroot starch until the starch is fully dissolved. Set the sauce aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!