Heat a frying pan, add peanuts, roast them until they start to turn brown. Pour in a mortar with pestel and start grinding. There should be still intact peanuts as well as grind ones. Put aside.
Peel garlic cloves and press them through a garlic press. Rinse off chili and thinly slice it. Mix all the sauce ingredients together
Peel sweet potatoes and spiralize them.
Heat oil in a pan, add spoodles and sear them for 1 to 2 minutes. Add sauce and mix well.
Rinse of mung sprouts, add them to the pan next to the sweet potato noodles and sear them for one minute without mixing with the sweet potato.
Serve spoodles on a plate, arrange sprouts aside and garnish with peanuts, cilantro and scallion rings.