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Ingredients
- 6 cups pre-noodled sweet potato noodles
- 1 /2 cup creamy peanut butter
- 1 /4 cup soy sauce
- 1 /4 cup lime juice
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon grated ginger
- 1 teaspoon toasted sesame oil
- 1 clove garlic, grated on a rasp grater
- 2 dashes fish sauce
- 12 jumbo shrimp, peeled and deveined
- 1 tablespoon chile lime seasoning, such as Tajin
- Kosher salt and freshly ground black pepper
- 1 /4 cup crushed salted roasted peanuts
- 3 scallions, minced
- Fresh mint, for garnish
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
Preheat the oven to 375 degrees F.
Place the sweet potato noodles on a large baking sheet and bake "naked" until slightly crispy and yielding, about 10 minutes.
Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water.
Season the shrimp with the chile lime seasoning 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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