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Sweet Potato Noodles with Shrimp and Thai-Style Almond Sauce

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Active time 20 mins
Total time 20 mins

Serves 4 (serving size: 1 1/2 cups)

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 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
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons almond butter or peanut butter
  • 1 1/2 tablespoons fresh lime juice, divided
  • 1 tablespoon minced fresh garlic, divided
  • 2 teaspoons minced peeled fresh ginger, divided
  • 1 teaspoon honey
  • 1 teaspoon Sriracha chili sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons olive oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 pound Brussels sprouts, shaved
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons coarsely chopped dry-roasted almonds

Nutrition Information

  • calories 381
  • fat 15.2 g
  • satfat 1.9 g
  • monofat 9 g
  • polyfat 2.9 g
  • protein 23 g
  • carbohydrate 41 g
  • fiber 8 g
  • cholesterol 143 mg
  • iron 3 mg
  • sodium 594 mg
  • calcium 175 mg
  • sugars 10 g
  • Est. Added Sugars 2 g

How to Make It

  1. Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.

  2. 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.

  3. 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.