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This Thai Peanut Sauce Noodles with Shrimp recipe is a quick, flavorful dish packed with colorful veggies, tender shrimp, and a rich, creamy peanut sauce that ties it all together. It’s perfect for an easy weeknight dinner or meal prep!

Ingredients

For the Noodles and Shrimp:

2 Tbsp. avocado oil
1 cup carrots, julienned
½ large red bell pepper, julienned
1 package Yakisoba Stir Fry Noodles, cooked (17.76 oz.)*
1 cup frozen cooked shrimp, tail off, shell off, size: 91/110 (add more if desired)
¾ cup frozen peas
⅓ cup unsalted peanuts, chopped
Salt and pepper, to taste
Green onions, for garnish

For the Thai Peanut Sauce (makes about 1 cup):

½ cup creamy peanut butter
3 Tbsp. low-sodium soy sauce
2 Tbsp. honey
2 Tbsp. seasoned rice vinegar
2 Tbsp. lime juice
3 cloves garlic, minced
1 Tbsp. sesame oil
2 tsp. sriracha
2 tsp. chili garlic sauce
¼ tsp. red pepper chili flakes (optional)

Instructions

Cook the Noodles
Prepare the Yakisoba noodles according to the package directions. Drain and set aside.
Make the Thai Peanut Sauce
In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, sesame oil, sriracha, chili garlic sauce, and chili flakes (if using).
Note: The sauce will be thick — add a tablespoon or two of water to thin it to your desired consistency.
Stir-Fry the Vegetables
Heat avocado oil in a large wok or frying pan over medium-high heat. Once hot, add carrots and bell pepper. Sauté for about 5 minutes, stirring occasionally. Add about ¼ cup of the Thai peanut sauce while the veggies cook. Season with salt and pepper.
Add Shrimp and Noodles
Add the cooked shrimp and noodles to the pan. Stir-fry for 4–5 minutes, or until the shrimp are heated through.
Toss with Sauce and Peas
Pour in about ½ cup of the peanut sauce and the peas. Stir well to coat the noodles evenly. Add more sauce as desired until everything is well coated.
Garnish and Serve
Top with chopped peanuts and sliced green onions. Serve warm and enjoy!

Why You’ll Love This Recipe

Bursting with flavor: Creamy, nutty, spicy, and tangy — all in one bite!
Quick and easy: Ready in under 30 minutes.
Customizable: Perfect for adding your favorite proteins or vegetables.
Better than takeout: Fresh, wholesome ingredients with restaurant-quality taste.

Tips

For the best flavor, use fresh lime juice instead of bottled.
Don’t overcook the shrimp; they only need a few minutes to heat through.
Adjust spice level by increasing or reducing the sriracha and chili garlic sauce.
Add a splash of water if the sauce becomes too thick after mixing with noodles.

Variations and Substitutions

Protein: Replace shrimp with chicken, tofu, or beef strips.
Noodles: Use rice noodles, soba noodles, or spaghetti if Yakisoba isn’t available.
Vegetables: Try broccoli, snap peas, zucchini, or spinach for extra nutrition.
Peanut allergy? Substitute almond butter or sunflower seed butter for peanut butter.

FAQs

Q: Can I make this dish ahead of time?
A: Yes! It reheats well. Store in an airtight container in the fridge for up to 3 days.

Q: How can I make it gluten-free?
A: Use gluten-free soy sauce (tamari) and gluten-free noodles.

Q: Is it spicy?
A: It has a mild kick, but you can adjust the spice level to your preference.

Serving

Serve warm as a main dish. Pair with a side of steamed edamame or a fresh cucumber salad for a light, balanced meal.

Suggestions

Drizzle extra lime juice before serving for a fresh burst of flavor.
Top with sesame seeds for extra crunch.
For meal prep, portion into containers and store the sauce separately to keep noodles from becoming soggy.