Thai Noodles with Peanut Sauce

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.

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

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Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 24%
  • Fat: 9.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 3.2g
  • Protein: 30.7g
  • Carbohydrate: 39.1g
  • Fiber: 1.9g
  • Cholesterol: 172mg
  • Iron: 4.3mg
  • Sodium: 633mg
  • Calcium: 87mg


  • 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


  1. Cook noodles in boiling water 6 minutes. Rinse and drain. Keep warm.
  2. Place 1/2 cup peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
  3. 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.
  4. Cook shrimp in boiling water 2 minutes or until done; drain.
  5. 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.
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