4.75 from 55 reviews

Thai Peanut Sauce Noodles with Shrimp

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noodles in a white bowl with peanut sauce and shrimp garnished with green onions

Thai peanut noodles ingredients

The list may look long, but it’s really quite simple and you’ll be surprised how much you have in your fridge or pantry already! You can scroll down to the recipe card for the full list of ingredients and measurements.

For the peanut sauce noodles, you’ll need:

  • Yakisoba stir-fry noodles: use any stir fry or ramen noodle you prefer. You can also use rice noodles or even white or brown rice if you prefer.
  • Cooked shrimp: I love the small size of the 91/110 shrimp but feel free to use any shrimp you prefer. I like to buy the frozen, cooked shrimp with tails off for convenience.
  • Carrots: julienned. You’ll want thinly sliced carrots in this, so I don’t recommend buying the pre-cut carrots. Those can vary in size.
  • Frozen peas: keep them frozen until you add them in.
  • Bell pepper: red bell pepper is our favorite with the thai peanut sauce.
  • Unsalted peanuts: adds a little crunch!
  • Avocado oil: you can use avocado oil or vegetable oil if needed.
  • Salt and pepper: season as desired.

And for the homemade peanut sauce, you’ll need:

Sauces in small bowls for Thai Peanut Sauce
  • Creamy peanut butter: a creamy, drippy peanut butter is best.
  • Low-sodium soy sauce: use a gluten free soy sauce if needed.
  • Honey: this can be swapped with brown sugar if needed.
  • Rice vinegar: helps to balance out the sauce.
  • Lime juice: freshly squeezed.
  • Garlic: freshly minced garlic for best best.
  • Sesame oil: use plain or toasted sesame oil.
  • Sriracha: spicy lovers, unite!
  • Chili garlic paste: I love using the combination of Sriracha and chili garlic paste for a spicy kick. If you don’t want that much spice, feel free to omit.
  • Red pepper flakes (optional)

How to make Thai peanut sauce

I like to get all of my ingredients out on the counter, measure them out and mix!

No need to separate into smaller bowls like shown in the photo above, just use 1 mixing bowl. This sauce recipe makes 1 cup of Thai Peanut Sauce.

step by step photos making thai noodles

How to make Thai peanut noodles

To make these Thai peanut noodles, prep the veggies as instructed, then sauté them over medium heat in a wok with a little avocado oil.

Add the shrimp and noodles to the wok and cook until the shrimp is pink all over. Stir in the frozen peas and some of the Thai peanut sauce, and continue cooking until it’s heated through.

I like to garnish my Thai peanut noodles with chopped peanuts, but they’re totally optional!

a blue bowl filled with thai peanut sauce

What else to do with Thai peanut sauce

Don’t limit your consumption of homemade Thai peanut sauce to just these Thai peanut noodles! This peanut sauce recipe is good with pretty much any stir-fry recipe and goes very well with any noodle dish.

If you’d like to use it as a dressing try thinning out the sauce with a little water.

A few of my favorite ways to use Thai peanut sauce are:

  • In a cold noodle salad with sliced chicken breast and chopped cilantro on top.
  • Slathered onto chicken salad wraps (or any wrap really!).
  • Swap out the Asian sauce in my Asian butter leaf lettuce recipe for this Thai Peanut Sauce.
  • Use it as a dip for kebabs or spring rolls.
noodles, shrimp and veggies in a wok


Is Thai Peanut Sauce Gluten Free?

It can easily be made gluten free just make sure your soy sauce is gluten-free and you use gluten free noodles.

Do I have to use shrimp?

Nope! This recipe is flexible. Add in chicken, tofu or leave the meat out all together.

I have left over sauce, what do I do with it?

Save it to add to your leftovers or see some of my ideas listed above!

What noodles should I use?

Use your favorite stir fry noodles. Cook them prior to adding into the stir fry, according to the specific package instructions.

a white bowl filled with noodles and shrimp topped with green onions

Tips for making Thai peanut noodles

  • To make your life a little easier, I recommend buying shrimp that already has the tail and shell removed. That way you can add the shrimp straight to the pan without any extra prep work.
  • You’ll want to use natural peanut butter for the peanut sauce, as the sugar in peanut butter from brands like Peter Pan can mess with the flavor of the sauce.
  • Feel free to add other veggies to these peanut sauce noodles. This is a very forgiving recipe, so you can likely use whatever is hanging out in your produce drawer.

Would you make this sauce more on the mild side or spicy side?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

noodles in a white bowl with peanut sauce and shrimp
4.75 from 55 reviews

Thai Peanut Sauce Noodles with Shrimp

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people
This Thai Peanut Sauce is satisfying, easy to make and a perfect meal to add to your weekly menu planning!


  • 2 Tbsp. avocado oil
  • 1 cup carrots, julienned
  • 1/2 large red bell pepper, julienned
  • 1 package Yakisoba Stir Fry Noodles, cooked (17.76 oz.)*
  • 1 cup frozen cooked shrimp, tail off, shell off, size: 91/110 (add more shrimp as desired)
  • 3/4 cup frozen peas
  • 1/3 cup unsalted peanuts, chopped
  • salt and pepper to taste
  • green onions, garnish

For the Thai Peanut Sauce:

  • 1/2 cup peanut butter, creamy
  • 3 Tbsp. soy sauce, low sodium
  • 2 Tbsp. honey
  • 2 Tbsp. rice vinegar (seasoned)
  • 2 Tbsp. lime juice
  • 3 cloves garlic, minced
  • 1 Tbsp. sesame oil
  • 2 tsp. sriracha
  • 2 tsp. chili garlic sauce
  • 1/4 tsp. red pepper chili flakes (optional)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Make the Thai peanut sauce. Gather all ingredients and whisk together in a medium sized bowl. This recipe makes 1 cup Thai peanut sauce. Set aside. (*Note: the sauce is thick. Add a little water to it to thin it out, if desired).
    1/2 cup peanut butter, creamy, 3 Tbsp. soy sauce, low sodium, 2 Tbsp. honey, 2 Tbsp. rice vinegar (seasoned), 2 Tbsp. lime juice, 3 cloves garlic, minced, 1 Tbsp. sesame oil, 2 tsp. sriracha, 2 tsp. chili garlic sauce, 1/4 tsp. red pepper chili flakes (optional)
  • Heat avocado oil over medium high heat in a wok or large frying pan. Once hot, add in carrots & bell pepper. Cook for about 5 minutes, stirring occasionally. I like to add in about 1/4 cup Thai peanut sauce with the veggies too while they cook. Season with salt and pepper.
    2 Tbsp. avocado oil, 1 cup carrots, julienned, 1/2 large red bell pepper, julienned, salt and pepper to taste
  • Add in shrimp and cooked noodles and cook for another 4-5 minutes. Once shrimp is cooked, add in 1/2 cup sauce and peas. Start with 1/2 cup of sauce, and continue to add more sauce until the noodles are coated with as much sauce as you'd like.
    1 package Yakisoba Stir Fry Noodles, cooked (17.76 oz.)*, 1 cup frozen cooked shrimp, tail off, shell off, size: 91/110 (add more shrimp as desired), 3/4 cup frozen peas
  • Garnish with chopped peanuts and green onions. Enjoy! 
    1/3 cup unsalted peanuts, chopped, green onions, garnish




  • You can use rice noodles, ramen or even brown rice in place of the stir fry noodles. Follow the cooking directions on the package.
  • Feel free to use different protein instead of shrimp: tofu or chicken are yummy options!

Nutrition Information

Serving: 1serving, Calories: 571kcal (29%), Carbohydrates: 39g (13%), Protein: 25g (50%), Fat: 38g (58%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 10g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 75mg (25%), Potassium: 665mg (19%), Fiber: 7g (29%), Sugar: 14g (16%), Vitamin C: 44mg (53%), Calcium: 92mg (9%), Iron: 3mg (17%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.75 from 55 votes (41 ratings without comment)
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Made this once just as you suggested and it was delicious. Can the sauce be made 2 days ahead of time?

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basically tastes like pad Thai. very good

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I loved this dish! The peanut sauce was easy to make and versatile. Lots of veggies. I could not get yakisoba noodles so I used instant stir fry noodles. Everyone ate up so there are no photos. We had bean sprouts to mix in and they were excellent with this dish. I might suggest encouraging a little more water in the cooking process to make sure there is enough sauce at the end. I will definitely prepare this dish again!

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I thought this was a delicious and easy weeknight recipe! The peanut sauce was peanut buttery, but also had a nice heat and acidity to it. I had a whole bowl, and went back for seconds! I will definitely be filing this one away to make again another day!

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Made this peanut sauce with Argentinian shrimp from Trader Joe’s & soba noodles for a lovely date night at home with the hubby. It was fantastic! Thank you for the delicious recipe!

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This came together quickly after prepping the veggies while my partner made the sauce. Used brown rice noodles as the yakisoba were sold out in our local grocery stores and it turned out great!


First time making a peanut sauce..Family of 4, two young kids… everyone loved it! Definitely will make again.


Delicious! Used broccoli not peas and spicy sesame oil ! Has a good kick ! Will definitely use this recipe again!!

Stephanie Dunbar

I made this tonight and it is so good! The only thing is I didn’t have some of the ingredients but it’s still yummy.


Delicious recipe! Made exactly as written except I had to sub scallions for the red pepper because that’s all I had! Will definitely make it again. Thanks for the recipe!