Combine sauce ingredients in a medium bowl and whisk to combine. (You can also make the sauce in a small beverage blender.)
Pour 1/3 cup sauce in a large ziploc bag. Add cleaned shrimp to the bag and toss around a bit to combine. Set the rest of the sauce aside. Allow the shrimp marinate in the sauce for 15-30 minutes.
Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high. When a drop of water sizzles in the pan, drop the shrimp in a few at a time.(I do this in 2 batches.) Let the shrimp stay where they are when they hit the hot pan so that they get a little bit browned on one side and then flip them over. This will take just a couple of minutes - don't overcook them! The shrimp are done when they are pinkish all the way through.
Immediately remove the cooked shrimp from pan with a spider or slotted spoon and set aside.
Sweet Potato Noodles
In a large wok or skillet over medium-high heat, saute the sliced onion in 2 tablespoons of peanut oil until translucent; about 3 minutes.
Add garlic and sliced bell pepper and saute about 4 more minutes; until the red pepper begins to soften.
Add spiralized sweet potato noodles and cook for 2-3 minutes, gently folding up from the bottom of the pan a few times. Add 1/4 cup water to the pan and cover immediately. Steam for 2 minutes. Check for doneness, and then cover again and cook 2 more minutes. Repeat until noodles are tender but not mushy. (You are not making mashed potatoes!)
Add remaining sauce, cooked shrimp, and chopped cilantro and toss gently to combine.
Garnish & Serve
Garnish with additional cilantro, chopped peanuts, chopped green onions, and crushed red pepper flakes. Serve warm (although it is delicious cold too!)
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