Bring 2 tbsp of oil to medium heat in a large skillet.
Add sweet potatoes, 1 tsp salt, and vegetable broth and toss to coat.
Cook for 5 minutes, stirring occassionally.
Remove the sweet potato noodles from the skillet – set them aside in a bowl.
Add 2 tbsp of oil to the skillet and return to medium heat.
Toss scallions and garlic into the pan and saute for a minute.
Add lemongrass paste, ginger and thai chilies and continue to stir.
Add almond butter, tamari, and coconut milk and stir to combine.
Cook mixture for 10 minutes, stirring occassionally – the sauce will thicken in consistency.
Return the sweet potato noodles to the sauce and toss them to coat completely.
Serve the noodles and garnish with chopped almonds and cilantro.
