Thai Peanut Sauce Noodles with Shrimp
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These Thai Peanut Noodles are made with every day ingredients and it’s one of our favorite weeknight dinners to throw together.
A couple other favorite stir fry meals include this Cashew Chicken Stir Fry and this Beef and Veggie Noodles Stir Fry.
This no cook Thai Peanut Sauce is seriously SO good friends. I could stick a straw in the bowl and slurp it up it’s that good! I’m obsessed.
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:
- 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.
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!
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.
FAQ
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.
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.
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Thai Peanut Sauce Noodles with Shrimp
Ingredients
- 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.
Instructions
- Cook the noodles first and set aside.
- 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
Equipment
Video
Notes
- 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
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.
We made this for dinner tonight and it was excellent…just the recipe I was looking for. We tag-teamed: mister did peanut sauce and noodles, I did veggies and shrimp. I used red cabbage, zucchini, green onions, fresh green beans and red peppers. I cut everything into long thin strips and it was beautifully colorful. We had large shrimp so I partially cooked them in the wok before removing and doing the veggies. Add the shrimps back for 2 more minutes at the end and then added noodles and sauce.
Topped with green onion ends, Thai basil and chopped peanuts. Sooo goooddddd! Thanks for the recipe!
So glad you enjoyed this one, Shari! And that you were able to tag team the preparation 🥰
Excellent! A big hit and now in the rotation. I made a few substitutions — the recipe is a great platform for a little improvisation, so stir-fried green beens or broccoli are good options if you don’t have (or don’t prefer) peas and carrots. The peppers, on the other hand, seem essential. Most important, the peanut sauce is fantastic. I would use a little less honey. Pepper flakes not necessary perhaps, with sriracha and pepper garlic sauce. My only suggestion is that for even more Thai flavor, stir in and/or garnish with basil, spicy basil if available. Many thanks for a great recipe.
Great tips! thank you so much 🙂
This is a great recipe easily modified to become low FODMAP by substituting honey for maple syrup and garlic infused olive oil for garlic. I use this for pad Thai and shrimp rolls. Keeps well in fridge so usually 2x the recipe and keep for later.
That sounds perfect! Glad you enjoyed it 🙂 thank you!
This is really flavorful. It would have been helpful to have as the first direction to cook the noodles. I didn’t have those ready at the correct time. The sauce is great! Next time I’ll add more vegetables as we love our veggies!
Hi Pamela, in the ingredient list in the recipe card, it says “sir fry noodles, cooked” but I’ll add in the directions as another reminder. Thank you for making it, I am glad you liked it! 🤗
Yum! Healthy, satisfying, and filling. We had abundant zucchini from our garden so substituted that for the green peas, although I will use frozen peas in the winter. Delicious recipe, I am so glad there is extra peanut sauce left over! The sauce has just a bit of heat and is packed with wonderful flavor!
Thanks a lot for this recipe!
I will definitely make this dish again, using this recipe as a guideline.
The peanut sauce recipe is the best one I´ve found.
Well, I altered it a little with the vegetables I had at home.
Also added some diced smoked tofu since I love a hint of that aroma.
And some fresh parsley, cilantro and basil from my balcony.
The peanut sauce was 100% in my taste.
No mirin, so apple cider vinegar instead.
Added a little bit of freshly grated ginger and a dash of four spices to get the Indonesian gado-gado style.
I only had some crunchy peanut-butter at home, but next time I will use the smooth one as you recommend.
/Lena
Yum, thank you so much!
Made this for dinner tonight. 5-stars! (Doubled the sauce because we love peanut sauce). This is a Keeper Recipe!
amazing! thank you!
Made this once just as you suggested and it was delicious. Can the sauce be made 2 days ahead of time?
so glad, thank you! yes the sauce can be made in advance.
basically tastes like pad Thai. very good
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!