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Thai Peanut Shrimp Noodles – Creamy, Spicy, Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Noodles: 8–10 oz rice noodles (medium width) or spaghetti/linguine
  • Shrimp: 1 lb large shrimp, peeled and deveined
  • Vegetables: 1 red bell pepper (thinly sliced), 1 cup shredded carrots, 2 cups shredded cabbage or coleslaw mix, 3 scallions (sliced)
  • Aromatics: 3 cloves garlic (minced), 1-inch piece ginger (grated)
  • Oil: 2 tbsp neutral oil (canola, avocado, or peanut oil)
  • Peanut Sauce: 1/3 cup creamy peanut butter
  • 3 tbsp low-sodium soy sauce or tamari
  • 1–2 tbsp lime juice (to taste)
  • 1 tbsp honey or brown sugar
  • 1–2 tsp chili-garlic sauce or sriracha (adjust heat)
  • 1 tsp toasted sesame oil
  • 1/3–1/2 cup warm water (to thin)
  • Garnishes: Fresh cilantro, chopped peanuts, extra lime wedges, sesame seeds (optional)
  • Seasoning boost (optional): Fish sauce (1 tsp) for deeper umami

Method
 

  1. Cook the noodles: Boil according to package directions until just tender. Drain and rinse briefly with cool water to stop cooking. Toss with a splash of oil to prevent sticking.
  2. Whisk the peanut sauce: In a bowl, whisk peanut butter, soy sauce, lime juice, honey, chili-garlic sauce, and sesame oil. Add warm water a little at a time until the sauce is smooth and pourable, like heavy cream. Taste and adjust salt, sweetness, and heat.
  3. Season the shrimp: Pat shrimp dry. Toss with a pinch of salt and pepper. If you like, add a dash of fish sauce for umami.
  4. Stir-fry the shrimp: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate.
  5. Sauté aromatics: Add the remaining 1 tbsp oil to the pan. Add garlic and ginger. Cook 30 seconds until fragrant, stirring often.
  6. Add vegetables: Toss in bell pepper, carrots, and cabbage. Stir-fry 2–3 minutes until crisp-tender. Season with a splash of soy sauce if needed.
  7. Combine noodles and sauce: Add the cooked noodles to the pan. Pour in most of the peanut sauce and toss with tongs until everything is coated. If it looks thick, add a bit more warm water.
  8. Return the shrimp: Add shrimp back in and toss gently. Warm through for 1 minute. Add more sauce to taste.
  9. Finish and serve: Turn off heat. Stir in scallions. Plate and top with cilantro, chopped peanuts, and sesame seeds. Serve with lime wedges.