Description
- Thai Peanut Sauce Noodles with Shrimp made fast and full of flavor. Creamy, vibrant, and perfect for weeknights or meal prep.
Ingredients
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2 tablespoons avocado oil
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1 cup julienned carrots
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1/2 large red bell pepper, julienned
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1 (17.76 oz) package stir-fry noodles, cooked
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1 cup frozen cooked shrimp (tails and shells removed)
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3/4 cup frozen peas
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1/3 cup unsalted peanuts, chopped
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Salt and pepper, to taste
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Sliced green onions, for garnish
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For the Thai Peanut Sauce:
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1/2 cup creamy peanut butter
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3 tablespoons low-sodium soy sauce
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2 tablespoons honey
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2 tablespoons seasoned rice vinegar
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2 tablespoons lime juice
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3 cloves garlic, minced
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1 tablespoon sesame oil
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2 teaspoons sriracha
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2 teaspoons chili garlic sauce
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1/4 teaspoon red pepper flakes (optional)
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Instructions
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Cook the noodles according to package directions. Set aside.
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Prepare the sauce: In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, sesame oil, sriracha, chili garlic sauce, and red pepper flakes. The sauce will be thick; add a little water if needed to reach your desired consistency.
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Sauté vegetables: Heat avocado oil in a large pan or wok over medium-high heat. Add the carrots and bell pepper and stir-fry for 5 minutes. Add about 1/4 cup of the peanut sauce to the vegetables and stir to combine. Season with salt and pepper.
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Add shrimp and noodles: Stir in the shrimp and cooked noodles. Cook for 4–5 more minutes, allowing the shrimp to heat through.
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Add peas and sauce: Mix in the frozen peas and about 1/2 cup of the remaining peanut sauce. Stir to coat the noodles. Add more sauce as needed until the noodles are well coated.
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Finish and serve: Garnish with chopped peanuts and green onions. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Protein-Packed Salads
- Method: Stovetop
- Cuisine: Thai-American fusion