Using a vegetable peeler, slice your sweet potatoes into thin ribbons.
Whisk together the soy sauce, nut butter, lime juice, ginger, garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust, if needed.
In a large skillet heat 2 tablespoons sesame oil over medium heat. Add the sweet potato noodles and purple radish and cook for 10 minutes or until softened. Add the pea shoots and continue to sauté until just wilted. Remove from heat, toss in the sauce and divide between two bowls. Garnish with cilantro leaves and sesame seeds, if desired.