For Sauce:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup yellow onion, chopped
• 1 1/2 teaspoons fresh ginger, grated or minced
• 1 heaping tablespoon red curry paste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 (14 ounce) can coconut cream (full fat, not coconut milk)
• 2 tablespoons creamy peanut butter
• 1 tablespoon low sodium soy sauce*
• 1 teaspoon fish sauce

For Noodles:

• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• Kosher salt and freshly cracked black pepper, to taste
• 2 medium sweet potatoes, peeled and spiralized (about 1 pound or 8 cups – I used the shredding blade for medium sized noodles)
• 1/4 cup water
• 1/4 cup dry roasted peanuts, roughly chopped, for garnish
• Chopped chives or thinly sliced green onions, for garnish