Yield: 4 servings

Thai Sweet Potato Noodle Bowls with Shrimp and Peas

Thai Sweet Potato Noodle Bowls with Shrimp and Peas

A modern twist on a Thai classic, Thai Sweet Potato Noodle Bowls with Shrimp and Peas start with a crispy, spiralized and roasted sweet potato base, and get topped with a flavorful Thai coconut curry sauce full of shrimp and vegetables, and garnished with fresh herbs, scallions, and cashews! It's low carb, gluten free, and delicious!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Spiralized and Roasted Sweet Potatoes

  • 2 large sweet potatoes, spiralized (see notes)
  • olive oil, to drizzle
  • sea salt and fresh ground pepper

Shrimp and Peas Curry

  • 1 tablespoon refined coconut or vegetable oil
  • 1 sweet onion, sliced thin
  • 1 teaspoon garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 red, orange, or yellow bell pepper, sliced thin or diced
  • 1/4 cup Massaman curry paste, (see notes)
  • 1 can lite coconut milk, (see notes)
  • 2 teaspoons raw or brown sugar
  • 1 lime, juice and zest
  • 16 ounces shrimp, peeled and deveined
  • 1 cup frozen petite peas

Garnishes

  • 2 tablespoons fresh herbs (for garnish), Thai basil or cilantro
  • 1 scallion (for garnish), chopped
  • 2 tablespoons dry roasted peanuts, rough chopped

Instructions

Spiralized and Roasted Sweet Potatoes

  1. Preheat oven to 400 degrees (375 convection).
  2. Spiralize the sweet potatoes. Toss with a generous drizzle of olive oil, sea salt, and fresh ground pepper. Spread them out on a sheet pan.
  3. Roast 20-25 minutes until many of the edges are browning, tossing after about 10 minutes. While the sweet potatoes roast, make the curry.

Shrimp and Pea Curry

  1. To a wok over medium-high heat, add the oil. When the oil is hot, add the onion, garlic, and ginger. Stir fry until fragrant and onion is transparent (not browned).
  2. Add the pepper strips, and stir fry an additional 1-2 minutes.
  3. Whisk together the curry paste, coconut milk, sugar, and lime zest and juice. Add to the wok/pan.
  4. Add the shrimp and peas, stirring frequently. Cook just until the shrimp turn pink, being careful to not overcook them! Remove from the heat.

Assemble Thai Sweet Potato Noodle Bowls with Shrimp and Peas

  1. Using tongs, divide the sweet potato "noodles" between shallow bowls. Ladle the shrimp and pea curry over top. Garnish as desired. Enjoy!

Notes

I look for chubby sweet potatoes (with a relatively large diameter). Cut off enough of each end to provide a flat spot. Spiralize. I specify 2 large sweet potatoes for me and my husband as they shrink down as they roast. We never have leftovers, but if you do, you can certainly reheat them. They will, of course, lose the crispy texture.

Feel free to substitute full fat coconut milk. I typically use lite coconut milk in the interest of reducing calories and fat. ;-) 

I specify massaman curry paste, but as I mentioned in the post, you can substitute one of the other Thai curry pastes.

Massaman Curry Paste or a homemade yellow curry paste.