Smarter carbs are easy with the handy spiralizer--it works like a pencil sharpener to create long strands of veggies. Find the tool at kitchen stores and amazon.com. Spiralized veggies are showing up everywhere--in salads, in place of pasta, and even in desserts. These sweet potato "zoodles" transform a traditional pad thai recipe into a fun twist on a weeknight favorite. The best news? This recipe comes together in 20 minutes, making it a go-to for any busy weeknight. Break out your spiralizer, get the family involved, and get cooking on your new favorite recipe featuring the best of fall flavor.
2 medium sweet potatoes (about 10 oz. each), peeled
Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.
Combine soy sauce, nut butter, 1 tablespoon lime juice, 2 teaspoons garlic, 1 teaspoon ginger, honey, Sriracha, and sesame oil in a bowl. Whisk until smooth.
Heat a large wok or skillet over high. Add 1 tablespoon olive oil to pan, and swirl to coat. Add remaining 1 teaspoon garlic and remaining 1 teaspoon ginger; cook 30 seconds, stirring constantly. Add shrimp; stir-fry 4 minutes or until done. Remove shrimp from pan. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add sweet potato noodles; stir-fry until crisp-tender, about 5 minutes. Add Brussels sprouts and remaining 1 1/2 teaspoons lime juice. Stir-fry 1 minute. Stir in soy sauce mixture; cook 1 minute, stirring often. Stir in shrimp; toss to coat. Sprinkle with green onions and almonds.
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