4 cups of sweet potato noodles (approximately one large sweet potato)

1 tablespoon coconut oil

1 large shallot, thinly sliced

2 cloves of garlic, minced

1 tablespoon peeled/finely chopped ginger

1/2 cup + 3 tablespoon coconut milk cream (coconut milk refrigerated overnight and then separated from water)

1/2 tablespoon thai green curry, more to taste (I used this brand)

3/4 cup peas

1/4 cup cashews

1/8 teaspoon sea salt, more to taste

zest of one lime

cilantro to garnish