Just over a year ago, when I spent a long weekend with the women on Eric’s side of the family, Eric’s sister Karen was talking about the food spiralizer she has. A spiralizer is a spiral vegetable slicer that turns a variety of vegetables & fruits into noodle-like strands. It sounded like a great tool to have in the kitchen and a great way to do more with vegetables for meals. But I wasn’t so sure I wanted another kitchen gadget that would be used in the beginning when it was shiny & new, only to have it get shoved in the back of a cabinet, unused and taking up space. Alas, the lure of replacing pasta with a healthier, tastier alternative was too great to resist. I researched the different kinds available, then bought Eric a spiralizer for Christmas. It has come in handy with the mountains of produce we’ve gotten from the CSA over the summer and will continue to get into the fall and over the winter.

While the spiralizer is a fun food tool to play with, it also turns some ordinary vegetables & fruits into inspirational meals. We have barely scratched the surface of the spiralized vegetable & fruit world with the few dishes we have made. I have to say, this shrimp stir-fry dish has been my favorite spiralized dish so far.

Thai Shrimp Stir-Fry with Sweet Potato Noodles

Thai Shrimp Stir-Fry with Sweet Potato Noodles (adapted from cookinglight.com)

Total Time: 20 minutes,  Makes 4 1-1/2 cup servings

Ingredients:

• 1 1/4 pounds sweet potatoes, peeled
• 2 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 1/2 tablespoons fresh lime juice, divided
• 1 tablespoon minced fresh garlic, divided
• 2 teaspoons minced peeled fresh ginger or 1 teaspoon ground ginger, divided
• 1 teaspoon honey
• 1 teaspoon chili sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons olive oil, divided
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound bok choy, thinly sliced
• 1/4 cup thinly sliced green onions
• 2 tablespoons coarsely chopped dry-roasted almonds

Directions:

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

Spiralize the sweet potato. Way more fun than cutting & chopping the regular way!

Combine the soy sauce with the peanut butter, 1 tablespoon of the lime juice, 2 teaspoons of the garlic, 1 teaspoon fresh ginger (or 1/2 teaspoon ground ginger), the honey, chili sauce, and sesame oil in a bowl. Whisk until the mixture is smooth.

Put together the Thai sauce.

Heat a large wok or skillet over high heat. Add 1 tablespoon of the olive oil to the pan, and swirl the pan to coat it. Add the remaining teaspoon of garlic and the remaining teaspoon of fresh ginger (or 1/2 teaspoon of ground ginger) and cook it for 30 seconds, stirring constantly. Add the shrimp and stir-fry them for 4 minutes or until they are done, flipping them once. Remove the shrimp from the pan.

Cook the shrimp.

Add the remaining tablespoon of olive oil to the pan and swirl it to coat. Add the sweet potato noodles and stir-fry them until they are no longer raw, about 5 minutes, turning them often for even cooking.

Cook the sweet potato noodles.

Add the bok choy and the remaining 1 1/2 teaspoons of lime juice to the pan. Stir-fry for 1 minute, just until the bok choy is wilted.

Add the bok choy to the noodles.

Stir in the soy sauce mixture and the green onions, cooking for 1 minute, and stirring often.

Add the sauce & scallions to the wok.

Stir the shrimp back into the wok, tossing to coat them.

Add the shrimp back into the wok until everything is heated through.

Sprinkle the stir-fry with the almonds to serve.

Spiralized & Thai’d!

The spiralizer is adding fun to food prep and making great meals!  ~Linda

Thai Shrimp Stir-Fry with Sweet Potato Noodles (adapted from cookinglight.com)

Total Time: 20 minutes,  Makes 4 1-1/2 cup servings

Ingredients:

• 1 1/4 pounds sweet potatoes, peeled
• 2 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 1/2 tablespoons fresh lime juice, divided
• 1 tablespoon minced fresh garlic, divided
• 2 teaspoons minced peeled fresh ginger or 1 teaspoon ground ginger, divided
• 1 teaspoon honey
• 1 teaspoon chili sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons olive oil, divided
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound bok choy, thinly sliced
• 1/4 cup thinly sliced green onions
• 2 tablespoons coarsely chopped dry-roasted almonds

Directions:

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

Combine the soy sauce with the peanut butter, 1 tablespoon of the lime juice, 2 teaspoons of the garlic, 1 teaspoon fresh ginger (or 1/2 teaspoon ground ginger), the honey, chili sauce, and sesame oil in a bowl. Whisk until the mixture is smooth.

Heat a large wok or skillet over high heat. Add 1 tablespoon of the olive oil to the pan, and swirl the pan to coat it. Add the remaining teaspoon of garlic and the remaining teaspoon of fresh ginger (or 1/2 teaspoon of ground ginger) and cook it for 30 seconds, stirring constantly. Add the shrimp and stir-fry them for 4 minutes or until they are done, flipping them once. Remove the shrimp from the pan.

Add the remaining tablespoon of olive oil to the pan and swirl it to coat. Add the sweet potato noodles and stir-fry them until they are no longer raw, about 5 minutes, turning them often for even cooking. Add the bok choy and the remaining 1 1/2 teaspoons of lime juice. Stir-fry for 1 minute, just until the bok choy is wilted. Stir in the soy sauce mixture and the green onions, cooking for 1 minute, and stirring often. Stir the shrimp back into the wok, tossing to coat them. Sprinkle the stir-fry with the almonds to serve.