Thai Peanut Shrimp Noodles
These Thai-inspired noodles are tossed in a rich, creamy peanut sauce with sautéed shrimp and colorful veggies. A bold, satisfying meal ready in 30 minutes.
Equipment
- Large Skillet or Wok
- Pot (for noodles)
- Mixing Bowl
Ingredients
For the Noodles & Shrimp
- 8 oz rice noodles or linguine or udon
- 1 lb shrimp peeled and deveined
- 1 tbsp sesame oil or neutral cooking oil
- 1 clove garlic minced
- 1 tsp lime juice optional
- 1/2 cup shredded carrots
- 1/2 cup sliced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp crushed peanuts for garnish
- fresh cilantro or Thai basil optional, for garnish
- lime wedges for serving
For the Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp lime juice
- 1 tbsp honey or brown sugar
- 1 clove garlic minced
- 2–3 tbsp warm water to thin
- 1/2 tsp chili flakes or sriracha optional, for heat
- 1/2 tsp grated ginger optional
Instructions
- Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
- In a bowl, whisk together all peanut sauce ingredients until smooth. Add warm water a little at a time to reach desired consistency.
- Heat oil in a large skillet over medium heat. Add garlic and shrimp. Cook for 2–3 minutes per side until shrimp are pink and opaque. Add lime juice if using.
- Add carrots, bell pepper, and green onions. Stir-fry for 2–3 minutes until slightly softened.
- Add cooked noodles and peanut sauce to the skillet. Toss everything together until heated through and evenly coated.
- Serve hot. Garnish with crushed peanuts, fresh herbs, and lime wedges.
Notes
Customize with tofu for a vegetarian version or adjust spice levels to your preference. Great for meal prep and leftovers the next day!