Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Active Time
20 Mins
Total Time
20 Mins
Yield
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 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.

How to Make It

Step 1

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

Step 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.

Step 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.

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