Creamy Thai Peanut Butter Noodle with Shrimp
Prep time
Cook time
Total time
Serves: 2
  • 2 servings of noodles (lo mein noodles, spaghetti, udon or ramen noodles, etc.)
  • 1 pound shrimp, peeled and deveined
  • 1 carrot, peeled and shredded
  • ½ pound snow peas, ends trimmed and shredded
  • Peanut Sauce:
  • 2 tablespoons grated ginger
  • 2 cloves garlic, grated
  • 1 cup creamy peanut butter
  • ¼ cup soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili flakes (optional´╝ë
  • Toppings:
  • chopped cilantro
  • chopped peanuts
  • lime wedges
  • sriracha sauce (optional)
  1. Mix ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar and chili flakes in a bowl and set aside.
  2. Bring a large pot of water to a boil over high heat.
  3. Boil the noodles till al dente and add shrimps, snow peas and carrots into the pot.
  4. Continue boiling for 2-3 minutes until cooked.
  5. Remove the ingredients from heat and drain with a colander.
  6. Transfer the ingredients into a large bowl full of ice and water, wait until the ingredients have cooled down completely, then drain well and transfer to a serving bowl.
  7. Pour the peanut sauce over the noodles and mix well.
  8. Top with cilantro, peanut and lime wedges to serve.
1. Only add the noodles after the water has come to a rolling boil. Otherwise, the noodle will end up getting soggy and mushy.
2. Only add shrimp and vegetables when the noodles are almost done, these delicate ingredients takes only a few minutes to cook.
3. Shocking allows the vegetables and noodles to cool quickly so they retain their crunch or chewiness. However, do not remove the ingredients from the ice water before they finish cooling, it will result in a mushy finished product.

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Recipe by Spice the Plate at