How was the weekend?  My weekend was super fun!  Friday night, we went to see a friend in the show Catch Me If You Can at the Aurora Fox Theater and the show was AMAZING!

Saturday, we celebrated my birthday with dinner at Watercourse (a vegan comfort food restaurant) and friends at the Escape Room (we actually escaped!).

Then, we made it home with time to enjoy some homemade cupcakes and snuggles with Bernie.  The night was perfect!

Sunday was a relaxing day where we took Bernie to the Evergreen Dog Park I prepped for the week and my last final (finally!).

But now, about this recipe…

I actually made it a while ago when we had good friends visiting.  It was SUCH a crowd pleaser, I have been itching to share it with you!

The sauce comes together with peanut butter, coconut aminos (or you can sub tamari or soy sauce), ginger, chives, rice vinegar, a touch of coconut milk and red pepper flakes.  All of the flavors combine to make a truly delicious peanut sauce that I could literally eat all by itself 🙂

The body of the stir fry is made with sweet potato noodles and zucchini noodles (I made mine with this hand-held spiralizer), broccoli, green beans, bell pepper and shrimp (although I bet you could sub chicken, tofu, or just add extra veggies if that’s what you prefer).

Another thing to note about this recipe is that the leftovers taste amazing (and I am SO not a leftover girl!).  They make a great easy lunch or dinner for later in the week.  Just reheat and eat!

I hope you enjoy this recipe!!

If you make it, please let me know in the comments below and use #trebleinthekitchen on instagram so I can see your creation!

Sweet Potato Noodle Peanut Stir Fry

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Tara | Treble in the Kitchen
• Total Time: 30 mins
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Sweet potato noodles, zucchini noodles, fresh veggies, and a zippy peanut sauce come together to create a dish that will be a crowd pleaser in your home!

---

Ingredients

Scale 1x2x3x

• For the Sauce:
• 1/4 cup peanut butter
• 2 Tbsp coconut aminos (can sub tamari or soy sauce)
• 1/2 tsp ground ginger
• 2 Tbsp lime juice
• 1 Tbsp chopped chives
• 1/2 tsp rice vinegar
• 1/4 cup canned lite coconut milk
• crushed red pepper flakes to taste
• For the Stir Fry:
• 2 medium sweet potatoes, spiralized
• 2 zucchini, spiralized
• 2 cups broccoli
• 2 cups green beans (frozen or fresh work well)
• 1 red bell pepper, sliced into strips
• 1 Tbsp sesame oil divided (can sub olive oil)
• 1 cup peeled, deveined shrimp

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the sauce. In a medium bowl, whisk together all the “sauce” ingredients. You can also place these ingredients in a food processor to combine. Set aside.
2. Spiralize the sweet potatoes and the zucchini if not already done. Set aside.
3. Heat 1/2 Tbsp of sesame oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, opaque and no longer translucent. Transfer to a bowl.
4. Add the remaining sesame oil to the pan with the broccoli, green beans, and bell pepper. Cook for about 2 minutes. Then add the sweet potato and zucchini noodles and cook for about 5 minutes, or until the sweet potato noodles are tender. (these will take longest to cook).
5. Add the sauce and the shrimp, and toss to combine.
6. Cover the dish and reduce the heat to low. Allow to simmer for 5-8 minutes or until everything is cooked and heated through.

Notes

You can sub almond butter or sunflower seed butter for the peanut butter in the recipe.

Please note that 1/2 cup of sweet potato is considered low FODMAP. Please listen to your own body and eat the foods that make you feel the best.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: low FODMAP, gluten free, grain free, dairy free, dinner
• Cuisine: dinner, Asian, Thai