For the sauce:
1 Tbsp tamarind paste
2 Tbsp water
2 tsp soy sauce
2 Tbsp brown sugar
1/2 – 1 tsp to taste hot red chili, minced or flakes

Remaining ingredients:
2 Tbsp coconut oil
2 large or 3 small sweet potaoes, peeled and spiralized (about 8 cups total)
2 cloves garlic, minced
2 Tbsp water
1 red bell pepper, thinly sliced
1 cup bean sprouts
3 green onions, chopped (green and white parts), plus more for garnish
1/2 cup fresh cilantro, chopped, plus more for garnish
1 cup roasted and salted peanuts
Lime wedges and Sriracha for garnishes
To prepare the sauce: Stir together all the ingredients in a small bowl and set aside.
Heat the oil over high heat in a large nonstick skillet or wok. Add the spiralized sweet potatoes and sauté for 2 to 3 minutes, tossing with tongs. Add the garlic, give it a stir, and then add the 2 Tbsp water. Cover immediately to trap the steam, and let cook for another 2 to 3 minutes. Remove the lid and check the noodles for al dente. Add the sauce mixture to the pan along with the bell pepper, bean sprouts, chopped cilantro, green onions, and peanuts. Toss gently to combine.