Pad Thai Sweet Potato Noodles

fish sauce (you can also use Vegan Fysh Sauce or leave out and swap in coconut aminos + rice vinegar as a healthier sub)

coconut sugar or brown sugar

tamarind concentrate (more watery (NOT thick like tamarind paste))

garlic cloves (minced)

oyster sauce (leave out if necessary or use 1 tablespoon almond butter mixed with 1 teaspoon low sodium soy sauce instead)

**2 teaspoons of Thai chili garlic sauce or Sriracha (optional and to taste depending on how comfortable your spice tolerance is)

tomato paste (optional if you want it to taste like the North American style)

arrowroot starch (or corn starch)

cooking oil (divided)

medium boneless (skinless chicken breast, cubed (leave out for a meatless version))

medium raw shrimp (shells removed (leave out if allergic))

*3 medium sweet potatoes (peeled and spiralized (can use 6 ounces of dried rice noodles for a traditional pad thai instead))

garlic cloves (minced)

minced fresh ginger

shallot (chopped)

medium carrot (grated)

red bell pepper (thinly sliced)

red cabbage (sliced thinly (optional for color))

large egg (lightly beaten (leave out if desired))

lime wedge

mung bean sprouts (chopped cilantro, chopped red cabbage, chopped roasted peanuts, lime wedges)