Thai Peanut Shrimp Noodles Recipe

Rice noodles: These are a type of noodle made from rice flour and water, commonly used in Asian cuisine. They are light and chewy, perfect for absorbing the flavors of the sauce.

Shrimp: Fresh, peeled, and deveined shrimp provide a succulent and protein-rich element to the dish.

Shredded carrots: These add a sweet crunch and vibrant color to the noodles.

Bean sprouts: Fresh and crisp, they add texture and a mild flavor to the dish.

Chopped peanuts: These add a crunchy texture and nutty flavor, perfect for garnishing the dish.

Vegetable oil: Used for cooking the shrimp and vegetables, it helps to bring out their flavors.

Peanut butter: The base of the creamy peanut sauce, it adds a rich and nutty flavor.

Soy sauce: Adds a salty and umami flavor to the peanut sauce.

Lime juice: Provides a tangy and fresh acidity that balances the richness of the peanut butter.

Honey: Adds a touch of sweetness to the sauce, balancing the other flavors.

Sriracha: A spicy chili sauce that adds heat and depth to the peanut sauce.

Water: Used to thin out the peanut sauce to the desired consistency.

When preparing the shrimp, make sure to pat them dry with a paper towel before cooking. This helps to achieve a better sear and prevents them from steaming in the skillet. Additionally, when whisking the peanut sauce, ensure that the peanut butter is at room temperature to make it easier to blend smoothly with the soy sauce, lime juice, honey, sriracha, and water.

• rice noodles - Substitute with spaghetti: If you don't have rice noodles, spaghetti can be a good alternative as it has a similar texture when cooked.

• shrimp - Substitute with chicken breast: Chicken breast is a versatile protein that can easily take on the flavors of the dish.

• shredded carrots - Substitute with zucchini noodles: Zucchini noodles add a similar crunch and can be a lower-carb option.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and fresh flavor.

• chopped peanuts - Substitute with sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative that works well for sautéing.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and fresh citrus flavor.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a natural sweetener.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and depth of flavor.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• Allow the noodles and shrimp to cool completely before storing to prevent condensation, which can make the dish soggy.
• Transfer the Thai Peanut Shrimp Noodles to an airtight container. If you have multiple servings, consider using individual containers for easy reheating.
• Store the container in the refrigerator for up to 3 days. The flavors will meld together, making the dish even more delicious.
• For longer storage, place the cooled noodles and shrimp in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. The dish can be frozen for up to 2 months.
• When ready to enjoy, thaw the frozen noodles and shrimp in the refrigerator overnight.
• Reheat the dish in a skillet over medium heat, adding a splash of water or soy sauce to loosen the peanut sauce. Stir occasionally until heated through.
• Alternatively, you can reheat in the microwave. Place the noodles and shrimp in a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• Garnish with fresh chopped peanuts and a squeeze of lime juice before serving to refresh the flavors.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a splash of vegetable oil or a few tablespoons of water to prevent sticking.
  • Add the leftover Thai Peanut Shrimp Noodles and stir occasionally until heated through, about 5-7 minutes.
  • If the noodles seem dry, add a bit more peanut sauce or a splash of water to moisten.

• Microwave Method:

  • Place the noodles in a microwave-safe dish.
  • Add a splash of water or peanut sauce to keep them moist.
  • Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  • Microwave on medium power for 1-2 minutes, stirring halfway through.
  • Continue heating in 30-second intervals until the noodles are hot.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the noodles in an oven-safe dish.
  • Add a splash of water or peanut sauce to keep them from drying out.
  • Cover the dish with aluminum foil.
  • Bake for 15-20 minutes, stirring halfway through, until heated thoroughly.

• Steaming Method:

  • Set up a steamer basket over a pot of simmering water.
  • Place the noodles in the steamer basket.
  • Cover and steam for about 5-7 minutes, or until heated through.
  • This method helps retain the moisture and texture of the noodles.

• Air Fryer Method:

  • Preheat the air fryer to 350°F (175°C).
  • Place the noodles in an air fryer-safe dish or use aluminum foil to create a makeshift bowl.
  • Add a splash of water or peanut sauce to keep them moist.
  • Heat for 5-7 minutes, stirring halfway through, until the noodles are hot.

• Pot: Used to cook the rice noodles according to package instructions.

• Colander: Used to drain the cooked rice noodles.

• Mixing bowl: Used to whisk together the peanut butter, soy sauce, lime juice, honey, sriracha, and water until smooth.

• Whisk: Used to mix the peanut sauce ingredients until smooth.

• Skillet: Used to cook the shrimp and then the vegetables and noodles.

• Spatula: Used to stir and toss the shrimp, vegetables, and noodles in the skillet.

• Measuring cups: Used to measure the peanut butter, soy sauce, lime juice, honey, and water.

• Measuring spoons: Used to measure the vegetable oil and sriracha.

• Knife: Used to chop the peanuts.

• Cutting board: Used as a surface to chop the peanuts.

Prep ingredients ahead: Chop carrots and peanuts in advance. Peel and devein shrimp beforehand.

Use pre-cooked noodles: Opt for pre-cooked rice noodles to save boiling time.

Make sauce in bulk: Prepare a larger batch of peanut sauce and store it in the fridge for future use.

One-pan cooking: Cook shrimp, carrots, and bean sprouts in the same skillet to minimize cleanup.

Quick garnish: Buy pre-chopped peanuts to save chopping time.