Spicy Shrimp Peanut Noodles
There are so many recipe variations of peanut noodles, but these Spicy Shrimp Peanut Noodles are one of my favorites.
Peanut noodles are my version of comfort food for sure.
An ingredient that makes them extra special is this garlic chili oil.
It’s easily found in the Asian section of the grocery store.
Be sure to shake it up because the chilis will settle at the bottom of the jar.
How to make Spicy Shrimp Peanut Noodles
Making sure you have the sauce made and noodles prepared ahead of time is key.
Once you start cooking, this dish goes pretty fast.
These noodles soak in hot water for 8 minutes.
Then rinse with cold water to prevent them from getting mushy.
And the sauce…oh this insanely yummy sauce…is a mixture of soy sauce, peanut butter, honey, lime juice, garlic, ginger, and the chili garlic oil.
Toss some shrimp with more of the chili garlic oil as well.
Veggies for this dish I kept pretty simple.
A grated carrot, sliced red bell pepper, sliced green onions (I sliced them fairly thick), and chopped cilantro.
Now that everything is prepped and ready to go, we cook 🙂
The shrimp go first into a skillet or wok over medium high heat.
Literally 2 to 3 minutes and they are done.
The carrot and pepper go in next for a few minutes, then everyone else joins the party…
The green onion, cilantro, cooked rice noodles, and the sauce.
Toss it all together with some tongs and then add the shrimp.
Serve these Spicy Shrimp Peanut Noodles with chopped peanuts over top for some added peanuty-ness and crunch.
If you are lucky enough to have leftovers, they are SO good the next day!
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If you like Spicy Shrimp Peanut Noodles, you may also like these recipes…
Ginger Garlic Shrimp Stir Fry
And also Thai Chicken Peanut Pasta
Air Fryer Lemon Garlic Shrimp
Slow Cooker Hoisin Peanut Noodles
Surf and Turf Sushi Bowls
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Spicy Shrimp Peanut Noodles
Spicy Shrimp Peanut Noodles is an unforgettable dish! Fresh veggies, shrimp, rice noodles, all cooked with the best homemade peanut sauce!
Ingredients
- 1 8 oz package rice noodles
- 3/4 cup soy sauce
- 3/4 cup peanut butter
- 1/2 cup honey
- 2 Tbsps lime juice
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
- 5 Tbsps garlic chili oil (I used Lee Kum Kee found in the Asian section of the grocery store)
- 1 pound jumbo shrimp peeled and deveined
- 2 Tbsps sesame oil or vegetable oil
- 1 red bell pepper sliced
- 1 large carrot grated
- 1 bunch cilantro chopped
- 1 bunch green onions sliced
- 1/2 cup chopped peanuts
Instructions
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Prepare the rice noodles according to package directions and set aside.
Note: The noodles I used had directions to soak in hot water for 8-10 minutes. I rinsed with cold water afterward to stop them from getting mushy.
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In a bowl whisk together the soy sauce, peanut butter, honey, lime juice, garlic, ginger, and 4 Tbsps of the garlic chili oil.
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Toss the shrimp with remaining 1 Tbsp of the garlic chili oil. Set a large skillet or wok over medium high heat and add 1 Tbsp of the sesame or vegetable oil. Cook the shrimp 2-3 minutes, remove from skillet and set aside.
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In the same skillet over medium high heat add the remaining 1 Tbsp sesame or vegetable oil, sliced bell pepper, grated carrots and cook 2-3 minutes.
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Add the cilantro, sliced green onions, the prepared rice noodles, and the peanut sauce. Cook 2-3 minutes, stirring and tossing everything together. Add the cooked shrimp and toss one more minute.
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Serve with chopped peanuts over top.
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