Thai Peanut Sauce Noodles with Shrimp

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!

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

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.

the goods

Wok (non-stick!)

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Mixing Bowls

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Thai Peanut Sauce Noodles with Shrimp

This Thai Peanut Sauce is satisfying, easy to make and a perfect meal to add to your weekly menu planning!

4.89 from 27 reviews

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 571kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Chefs Knife

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Ingredients

• ▢ 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)
• ▢ 1 cup carrots, julienned
• ▢ 3/4 cup frozen peas
• ▢ 1/2 large red bell pepper, julienned
• ▢ 1/3 cup unsalted peanuts, chopped
• ▢ 2 Tbsp. avocado oil
• ▢ salt and pepper to taste

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)
• ▢ green onions, garnish

Cook ModePrevent your screen from going dark

Instructions

• 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).
• 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.
• Add in shrimp and noodles (cook noodles according to package directions before adding in), 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.
• Garnish with chopped peanuts and green onions. Enjoy! 

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!

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Nutrition

Serving: 1serving | Calories: 571kcal | Carbohydrates: 39g | Protein: 25g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 75mg | Potassium: 665mg | Fiber: 7g | Sugar: 14g | Vitamin C: 44mg | Calcium: 92mg | Iron: 3mg

Hi, I’m Tawnie!

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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