Thai Peanut Sweet Potato Noodles with Shrimp

Instant weeknight classic, heavily borrowed from Jeff Mauro’s recipe here! 20 minutes, 400 calories a serving. Winner Winner sweet potato noodle dinner!

Shop it:

  • 6 cups sweet potato noodles
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup lime juice (2 limes)
  • 2 tablespoons honey
  • 1 tablespoon grated ginger
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic minced
  • 1 pound raw deveined/deshelled shrimp
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1/4 cup crushed peanuts
  • 3 scallions, minced

Make it:

  • Preheat the oven to 375 degrees F.
  • Place the sweet potato noodles on a large baking sheet and bake unseasoned until slightly crispy and yielding, about 10 minutes (use foil or parchment to help with cleanup)
  • Whisk together the peanut butter, soy sauce, lime juice, honey, ginger, sesame oil, and fresh garlic.
  • Season the shrimp with the paprika, garlic powder, and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
  • Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.

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