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!
Servings 4 people
- 1 package Yakisoba Stir Fry Noodles (17.76 oz.)
- 1 cup frozen cooked shrimp, tail off, shell off, size: 91/110
- 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 paste
- 1/4 tsp. red pepper chili flakes
First 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.
Then, in a wok or large frying pan heat avocado oil over medium high heat. Once hot, add in carrots & bell pepper. Cook for about 5 minutes, stirring occasionally. I like to add in a little Thai peanut sauce in here with the veggies too!
Then add in shrimp and 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.
Garnish with chopped peanuts and enjoy!
You can use rice noodles, ramen or even brown rice in place of the stir fry noodles. Follow the directions on the package, some brands need to be heated in water first or microwaved before adding into the stir fry.
Feel free to sub shrimp with a different protein of choice: tofu or chicken are yummy options!