Creamy Thai Peanut Butter Noodle With Shrimp is one of my favorite dishes to make in the summer. Compared to stir-fried noodles or noodle soup recipes, this dish is fresh, healthy and easy to make. Whenever I have a noodle craving, this is the first dish that come to my mind.
This noodle dish doesn’t need stir frying and can be enjoyed either cold or hot.
In the summer, I prefer the cold noodle. After placing all ingredients in boiling water until cooked, I transferred them into a large bowl full of ice and water. This technique is called shocking. Shocking allows the vegetables and noodles to cool quickly so they retain their crunch or chewiness.
The creamy peanut sauce gives this noodle dish a tasty flavor and a thai spin.
Simply mix grated ginger, garlic, creamy peanut butter, soy sauce, lime juice, and brown sugar until smooth. Toss in some chili flakes if you’d like to add a hint of spice.
To finish this dish, pour a generous portion of the peanut sauce onto the noodles and then add some cilantro, chopped peanuts and a drizzle of sriracha if you like even more spice. Mix, mix, mix and dig in!
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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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2 comments
hi,
recipe says 1/4 cup tablespoons of soy sauce. Which is it a cup or a tablespoon?
Thanks!
Hi Michelle,
Sorry for the inconvenience. It’s 1/4 cup (which equals to 4 tablespoons) soy sauce, I have corrected the error in the recipe, thank you for the question!