Creamy Thai Peanut Butter Noodle with Shrimp

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.

Noodle with Shrimp 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.

Thai Peanut Butter Noodle 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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Creamy Thai Peanut Butter Noodle with Shrimp

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Spice the Plate

Serves: 2

Ingredients

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）
Toppings:
chopped cilantro
chopped peanuts
lime wedges
sriracha sauce (optional)

Instructions

Mix ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar and chili flakes in a bowl and set aside.
Bring a large pot of water to a boil over high heat.
Boil the noodles till al dente and add shrimps, snow peas and carrots into the pot.
Continue boiling for 2-3 minutes until cooked.
Remove the ingredients from heat and drain with a colander.
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.
Pour the peanut sauce over the noodles and mix well.
Top with cilantro, peanut and lime wedges to serve.

Notes

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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