• 4 tablespoons fish sauce you can also use Vegan Fysh Sauce or leave out and swap in coconut aminos + rice vinegar as a healthier sub
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup tamarind concentrate more watery (NOT thick like tamarind paste)
• 3 garlic cloves minced
• 1 tablespoon oyster sauce leave out if necessary or use 1 tablespoon almond butter mixed with 1 teaspoon low sodium soy sauce instead
• 2 teaspoons Thai chili garlic sauce or Sriracha optional and to taste depending on how comfortable your spice tolerance is
• 1 tablespoons tomato paste optional if you want it to taste like the North American style
• 1 tablespoon arrowroot starch or cornstarch

For the Sweet Potato Pad Thai:

• 2-4 tablespoons cooking oil divided
• 1 medium boneless chicken breast cubed (leave out for a meatless version)
• 4 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)
• 2 garlic cloves minced
• 2 teaspoons fresh ginger minced
• 1 shallot chopped
• 1/2 medium carrot grated
• 1 red bell pepper thinly sliced
• 1/4 cup red cabbage sliced thinly (optional for color)
• 1 large egg lightly beaten (leave out if desired)
• 1 lime wedge

Optional Garnishes:

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