Shrimp With Thai Noodles And Peanut Sauce Recipes

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THAI NOODLES WITH SPICY PEANUT SAUCE



Thai Noodles With Spicy Peanut Sauce image

This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.

Provided by jenpalombi

Categories     Thai

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

12 ounces linguine
4 tablespoons sesame oil
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

Steps:

  • Cook pasta in a large pot of salted water according to package directions.
  • Drain and return to pot.
  • Add 2 TBSP sesame oil and toss to coat.
  • Set aside.
  • Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
  • Add green onions, carrots, stir-fry veggies, garlic and ginger.
  • Saute until vegetables soften, about 4 minutes.
  • Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
  • Simmer sauce 2 minutes.
  • Pour sauce over pasta and toss well.
  • Transfer to platter and serve warm.
  • Garnish with additional green onions, if desired.
  • Yields 8 side dish servings or 4 main dish servings.
  • **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
  • As written, this recipe has some heat, but is still edible for my toddler son.

SHRIMP AND PEANUT BUTTER NOODLES



Shrimp and Peanut Butter Noodles image

A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well.

Provided by w

Categories     World Cuisine Recipes     Asian

Time 12m

Yield 4

Number Of Ingredients 9

¼ cup peanut butter
2 tablespoons light soy sauce
2 tablespoons Chinese black vinegar
2 tablespoons white sugar
1 tablespoon sesame oil
10 ounces dried Japanese udon noodles
20 uncooked large shrimp - peeled, deveined, tails left intact
1 cup broccoli florets
¼ cup chopped roasted peanuts

Steps:

  • In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
  • Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
  • Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 63.6 g, Cholesterol 159.9 mg, Fat 18.9 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 3 g, Sodium 708.2 mg, Sugar 11 g

THAI PEANUT SWEET POTATO NOODLES WITH SHRIMP



Thai Peanut Sweet Potato Noodles with Shrimp image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups pre-noodled sweet potato noodles
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
1 teaspoon toasted sesame oil
1 clove garlic, grated on a rasp grater
2 dashes fish sauce
12 jumbo shrimp, peeled and deveined
1 tablespoon chile lime seasoning, such as Tajin
Kosher salt and freshly ground black pepper
1/4 cup crushed salted roasted peanuts
3 scallions, minced
Fresh mint, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the sweet potato noodles on a large baking sheet and bake "naked" until slightly crispy and yielding, about 10 minutes.
  • Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water.
  • Season the shrimp with the chile lime seasoning and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
  • Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.

SHRIMP WITH THAI NOODLES AND PEANUT SAUCE



Shrimp with Thai Noodles and Peanut Sauce image

Learn the quick trick to homemade peanut sauce (hint: it's peanut butter and prepared salad dressing) in this variation on one of Thailand's signature dishes.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 12

3/4 cup water
1/2 cup creamy peanut butter
1/4 cup purchased Italian salad dressing
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1/2 teaspoon crushed red pepper flakes
1 (7 to 8-oz.) pkg. Thai rice noodles or 8 oz. uncooked linguine
1 lb. shelled deveined cooked medium shrimp, tails removed
1 medium red bell pepper, cut into thin bite-sized strips
1/4 cup sliced green onions including tops
1 medium lime, cut into wedges

Steps:

  • In small saucepan, combine water, peanut butter, salad dressing, brown sugar, soy sauce, gingerroot and red pepper flakes. Cook over medium-low heat until smooth and warm, stirring frequently. Set aside.
  • Cook rice noodles as directed on package, adding shrimp during last minute of cooking time. Drain well; return to saucepan.
  • Add bell pepper, onions and peanut butter mixture to rice noodles and shrimp; toss gently to mix. Serve with lime wedges. If desired, garnish with additional green onion tops.

Nutrition Facts : Calories 590, Carbohydrate 58 g, Cholesterol 225 mg, Fat 2 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 1/2 Cups, Sodium 1180 mg, Sugar 10 g

PEANUT NOODLES WITH SHRIMP



Peanut Noodles With Shrimp image

Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination of scallions, carrots, garlic and chile (for a meatless version, leave out the shrimp or substitute tofu). When the noodles are soft, but not mushy, drain and toss with the shrimp, vegetables and peanut sauce. Garnish with herbs and lime wedges. Now go directly to your junk drawer and throw away all of your takeout menus.

Provided by Mark Bittman

Categories     dinner, easy, quick, one pot, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

Salt
3 limes
1/3 cup peanut butter, chunky or smooth
1 tablespoon sugar
2 tablespoons nam pla (fish sauce)
12 to 16 ounces rice noodles (not vermicelli)
2 tablespoons peanut oil
1 pound raw shrimp, peeled
1 bunch scallions, sliced
2 grated carrots (about 1 cup)
2 tablespoons chopped garlic
1 minced fresh hot chile, like jalapeño or Thai, or more to taste
Freshly ground pepper
1/2 cup chopped fresh cilantro, mint or Thai basil

Steps:

  • Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
  • When water comes to a boil, put noodles in pot; remove from heat.
  • Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
  • Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 19 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 1049 milligrams, Sugar 9 grams, TransFat 0 grams

THAI SHRIMP NOODLES



Thai Shrimp Noodles image

An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 16

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
1 pound linguine
2 carrots, peeled and shredded
1/4 cup dry roasted peanuts, chopped
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon sesame seeds
1/4 cup reduced sodium soy sauce
2 tablespoons peanut butter
2 tablespoons vegetable oil
2 tablespoon sesame oil
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon red chili paste with garlic, optional

Steps:

  • In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro. Serve immediately, garnished with sesame seeds, if desired.

THAI PEANUT SHRIMP



Thai Peanut Shrimp image

Thai Peanut Shrimp has all the complex Thai restaurant flavors with a homemade peanut sauce with honey, garlic, ginger and lime in just 20 minutes!

Provided by Sabrina Snyder

Categories     Main Course

Time 20m

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pounds shrimp (13-15 count peeled and deveined)
1/2 can coconut milk (7 ounces)
1/3 cup creamy peanut butter
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon sesame oil
3 cloves garlic (minced)
1 tablespoon ginger (minced)
cilantro (for garnish)

Steps:

  • Add the oil to a large skillet on medium high heat.
  • Add the shrimp to the pan cooking on each side for 1-2 minutes.
  • Remove the shrimp from the pan and set aside.
  • Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
  • Add the shrimp back to the pan to coat.

Nutrition Facts : Calories 384 kcal, Carbohydrate 12 g, Protein 36 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 381 mg, Sodium 1424 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

PAD THAI WITH PEANUT SAUCE



Pad Thai with Peanut Sauce image

This Shrimp or Chicken Pad Thai with savory Peanut Sauce is absolutely better than takeout! Made with rice noodles, shrimp (or chicken), veggies, peanuts, lime, cilantro, in just 30 minutes.

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 16

10 ounces thin rice noodles (cooked according to package directions)
1 pound medium or large shrimp (or 2 large chicken breasts, chopped into 1-inch pieces)
1 tablespoon oil
½ cup bean sprouts (optional)
3 eggs (whisked)
3 green onions (chopped)
½ cup shredded carrots
chopped cilantro and lime wedges (for serving)
½ cup creamy peanut butter (microwaved for 30-45 seconds until easily pourable)
¼ cup fish sauce (may substitute low sodium soy sauce in a pinch)
juice of 1 lime
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
2 teaspoons minced garlic (OR ½ teaspoon garlic powder)
2 teaspoons sriracha sauce (OR 1 teaspoon crushed red pepper flakes)
½ cup water (more as needed)

Steps:

  • Stir together all sauce ingredients until smooth, set aside. It should be easily pourable - if not, add more water.
  • Drizzle a large skillet over medium heat withoil. Saute shrimp, bean sprouts, and carrots until shrimp is cooked through.
  • Push shrimp and veggies to one side of the pan, pour whisked eggs onto the uncovered half of the pan. Stir eggs often until scrambled.
  • Stir noodles, sauce, and green onions into thepan. Give it a good toss, garnish with cilantro and lime wedges if desired and serve immediately.

Nutrition Facts : Calories 676 kcal, Carbohydrate 73 g, Protein 40 g, Fat 25 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 409 mg, Sodium 2677 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

SOBA NOODLES, SHRIMP AND SPICY PEANUT SAUCE



Soba Noodles, Shrimp and Spicy Peanut Sauce image

Soba Noodles, Shrimp and Spicy Peanut Sauce is a quick, healthy one-dish meal. Tons of flavor from toasted sesame oil, ginger, garlic and spicy peanut sauce.

Provided by Pat Nyswonger

Categories     Main Dish

Time 25m

Number Of Ingredients 16

12 ounces soba/buckwheat noodles
1 tablespoon toasted sesame oil
2 tablespoons olive oil
1 pound medium-sized shrimp (thawed if frozen)
2 carrots about 6-inches each, peeled and thinly sliced
4 green scallions, sliced diagonally in 1/2-inch pieces
1 tablespoon minced ginger
2 garlic cloves, finely chopped
1 fresh red chili, finely minced
3 tablespoons low-sodium soy sauce
2 tablespoons chopped fresh Thai basil
1/4 cup fresh cilantro leaves
4 tablespoons spicy peanut sauce, store-bought or homemade
1/3 cup chopped salted peanuts
Cilantro sprigs for garnishment
Fresh lime wedges

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook 5-6 minutes or according to manufacturers' directions, until al dente. Drain, rinse under cold water then drain again. Add the noodles back into the empty pan and toss with the toasted sesame oil. Divide the noodles equally between four bowls. Reserve
  • In a large skillet set over medium heat, add the olive oil and when it has heated but not smoking hot add the shrimp and cook, stirring until they have turned pink and curled into a 'C' shape. Transfer the shrimp to a paper-towel-lined plate and reserve. Some of the shrimp will cook faster than others so remove them as they are done.
  • Add the carrots and scallions and cook while stirring for 30 to 45 seconds. Add the ginger, garlic and the minced red chile. Cook and stir just until the garlic becomes soft and fragrant. Remove the skillet from the heat and stir in the soy sauce, Thai basil and cilantro leaves.
  • Divide the vegetables equally to the top of each bowl of noodles and add the shrimp. Spoon a tablespoon of peanut sauce on each serving and garnish with peanuts and fresh cilantro sprigs. Serve with fresh lime wedges.

Nutrition Facts : Calories 389 calories, Carbohydrate 21 grams carbohydrates, Fat 23 grams fat, Fiber 5.56 grams fiber, Protein 30 grams protein, SaturatedFat 2.4 grams saturated fat, ServingSize 1, Sodium 672 grams sodium, Sugar 3 grams sugar

PEANUT NOODLES WITH SHRIMP



Peanut Noodles with Shrimp image

Categories     Pasta     Sauté     Low Fat     Peanut     Shrimp     Sugar Snap Pea     Self

Yield Makes 4 servings

Number Of Ingredients 14

1 tsp canola oil
2 tsp minced fresh ginger
2 cloves garlic, peeled and minced
1 tbsp low-sodium soy sauce
4 tsp rice vinegar
1/2 tsp Asian chili sauce (or 1/2 tsp red pepper flakes)
1/3 cup natural-style smooth peanut butter
1/2 cup lower-sodium nonfat chicken broth
1/2 tsp salt
8 oz spaghetti
12 oz medium shrimp, peeled and deveined
1 red bell pepper, cored, seeded and julienned
1 cup snow peas
1 carrot, peeled and julienned

Steps:

  • Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth. Meanwhile, cook spaghetti in salted boiling water 7 minutes. Add shrimp; cook 4 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.

PEANUTTY SOMEN NOODLES WITH SHRIMP



Peanutty Somen Noodles with Shrimp image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings (with leftover sauce for additional meals)

Number Of Ingredients 14

8 ounces uncooked somen noodles
3 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons sesame oil
1 teaspoon hot sauce
2 teaspoons peanut oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 green bell pepper, seeded and diced
1 pound medium shrimp, peeled and deveined
1/4 cup dry roasted peanuts, coarsely chopped
1/4 cup chopped scallions
Chopped cilantro leaves, for garnish, optional

Steps:

  • Cook noodles according to package directions.
  • Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.
  • Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine.
  • Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.
  • Reserve remaining peanut sauce for additional meals such as Robin's Steak Salad with Peanut-lime Dressing, or Chicken Satay with Peanut Dipping Sauce.

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