Thai Noodles with Peanut Sauce

Thai Noodles with Peanut Sauce Recipe
Photo: Karry Hosford
This Thai-inspired shrimp dish is perfect for a quick, flavorful weeknight dinner. Break out the chopsticks to boost dinner's fun factor.


6 servings (serving size: 1 1/3 cups noodle mixture, 1 teaspoon chopped nuts, and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 369
Caloriesfromfat 24 %
Fat 9.9 g
Satfat 1.4 g
Monofat 4.1 g
Polyfat 3.2 g
Protein 30.7 g
Carbohydrate 39.1 g
Fiber 1.9 g
Cholesterol 172 mg
Iron 4.3 mg
Sodium 633 mg
Calcium 87 mg


8 ounces uncooked rice noodles
1/2 cup roasted peanuts
1 cup vegetable broth
2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 teaspoon red curry paste
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon rice wine vinegar
1 1/2 pounds medium shrimp, peeled and deveined
1 large red bell pepper, cut into thin strips
3/4 cup finely chopped seeded peeled cucumber
1/4 cup sliced green onions
1/4 cup chopped fresh basil
2 tablespoons chopped dry-roasted peanuts
1 lime, cut into 6 wedges


Cook noodles in boiling water 6 minutes. Rinse and drain. Keep warm.

Place 1/2 cup peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.

Combine peanut butter, broth, and next 5 ingredients (broth through garlic) in a large skillet; bring to a boil. Reduce heat; simmer 1 minute. Pour broth mixture into a blender or food processor; let stand 5 minutes. Process until smooth. Stir in vinegar.

Cook shrimp in boiling water 2 minutes or until done; drain.

Combine noodles, shrimp, bell pepper, cucumber, onions, and basil in a large bowl. Add peanut sauce; toss gently to coat. Sprinkle with chopped nuts; serve with lime wedges.