Servings: Level: Easy Total: 30 min Active: 15 min Yield: 4 to 6 servings

6 cups pre-noodled sweet potato noodles 6 cups pre-noodled sweet potato noodles
 
1/2 cup creamy peanut butter ½ cup creamy peanut butter
 
1/4 cup soy sauce ¼ cup soy sauce
 
1/4 cup lime juice ¼ cup lime juice
 
2 tablespoons honey 2 tablespoons honey
 
1 tablespoon rice wine vinegar 1 tablespoon rice wine vinegar
 
1 tablespoon grated ginger 1 tablespoon grated ginger
 
1 teaspoon toasted sesame oil 1 teaspoon toasted sesame oil
 
1 clove garlic, grated on a rasp grater 1 clove garlic, grated on a rasp grater
 
2 dashes fish sauce 2 dashes fish sauce
 
12 jumbo shrimp, peeled and deveined 12 jumbo shrimp, peeled and deveined
 
1 tablespoon chile lime seasoning, such as Tajin 1 tablespoon chile lime seasoning, such as Tajin
 
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
 
1/4 cup crushed salted roasted peanuts ¼ cup crushed salted roasted peanuts
 
3 scallions, minced 3 scallions, minced
 
Fresh mint, for garnish Fresh mint, for garnish

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 ¼ 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.

www.foodnetwork.com/recipes/jeff-mauro/thai-peanut-sweet-...  www.foodnetwork.com/recipes/jeff-mauro/thai-peanut-sweet-...