Shrimp Rice Noodles combines rice noodles, shrimp, veggies, and spices with a creamy Thai-inspired peanut butter sauce. It comes together in 30 minutes with just 10 ingredients and is perfect for an easy and healthy dinner recipe. Gluten-free and dairy-free.
Peanut butter shrimp noodles! I made these on a whim one night for dinner with a few things in our fridge and pantry and they were so good I knew I had to share them here!
It totally reminds me of something you would get at a Thai restaurant, but even better. Loaded with flavor, more veggies, and more protein. And not full of unwanted ingredients – sugar, MSG, and lots and lots of sodium.
We love this shrimp stir fry with noodles because:
- is a macro balanced meal with carbs, fat, and protein – we have carbs from the pasta, protein from the shrimp, and healthy fat from the peanut butter
- the sauce is amazing – I mean how can you go wrong with a peanut butter sauce?!
- comes together in 30 minutes
- is super customizable – you can easily change out the protein or veggies to your liking or what you have on hand at home
How to make shrimp noodles
Quick and easy shrimp stir fry with rice noodles makes the perfect healthy dinner recipe. It comes together in 30 minutes with just 10 ingredients.
Creamy shrimp stir fry with noodles ingredients:
- rice noodles
- coconut oil
- garlic
- shrimp – I like using medium-size ones
- broccoli
- bell peppers
- salt and pepper
First, cook your rice noodles. Bring a large pot of water to a boil and once boiling, cook according to the package. When draining, reserve 2 tablespoons (or more depending on your preference) of pasta water.
Next, make the sauce. See below for how to make the easiest Thai peanut butter sauce.
Then, when the water is almost boiling, start the shrimp. Heat a large saute pan over medium-low heat. Add 1/2 tablespoon oil and let it get hot, about 30 seconds. Next, add the minced garlic and saute for 30 seconds until fragrant.
Then add shrimp, season with salt and pepper, and saute for 3-5 minutes, flipping once halfway through, until practically cooked through. Remove from the pan. They will go back in the pan, but you don’t want to overcook later on.
Add the remaining oil. Then add broccoli and saute for 3-4 minutes, stirring occasionally. Next, add peppers and a little more salt and pepper and saute for another 5-6 minutes, stirring occasionally.
Turn down the heat to low and add noodles, shrimp, and sauce into the pan with the veggies. Stir until combined and warmed through (careful not to overcook shrimp). I suggest adding a little pasta water (2 tablespoons or so) to help it come together.
Top with optional toppings and enjoy!
Thai peanut butter sauce for noodles
Pasta is not pasta without a good sauce. It can totally make or break a dish. This peanut sauce is easy to make and the perfect combo of a little sweet, savory, and spicy.
Peanut butter sauce ingredients:
- peanut butter
- coconut aminos
- lime juice
- garlic
- ginger
- red pepper flakes
- salt and pepper, to taste
Make the sauce by mixing together the peanut butter, coconut aminos, lime juice, garlic, ginger, red pepper flakes, and salt and pepper until smooth. Adjust according to taste.
If you like it super saucy, you can add some more peanut butter or coconut aminos. The pasta water you add to the dish will help bring it together though.
Do you cook rice noodles before stir-frying?
Yes, rice noodles should be cooked before stir-frying. They should also be drained and rinsed. Rinsing them with water helps them not stick together when you add them to your dish.
To make it low carb
To make these shrimp noodles lower-carb, swap out the rice noodles for sweet potato noodles, zucchini noodles, or hearts of palm pasta. You will have to be mindful of the water released when cooking though, as it could make the end result in little more watery than using rice noodles.
To use a lower-carb noodle:
- sweet potato noodles – add with the bell peppers and saute.
- zucchini noodles – toss them in a minute or two before you add the shrimp back in to cook. Be mindful of the water released when cooking.
- hearts of palm pasta – add with the shrimp and sauce and just mix well to combine and warm through.
Meal prep shrimp rice noodles
This pasta is very meal prep friendly. I would suggest holding off cooking the rice noodles until you are ready to eat, but the other ingredients can be made ahead of time for a quicker assembly.
- partial prep – cook your veggies and shrimp allow them to cool. Store in the fridge. I would suggest slightly undercooking so when you heat them up, they get to the perfect consistency. In addition, make the creamy peanut butter sauce and store it in a jar. When you are ready, make your rice noodles, heat up the veggies and shrimp in a pan, and add to the sauce. Let it all warm through.
- full prep – just follow the directions as written.
- storage and heating them up – allow it to cool completely. Store in an airtight glass container. To heat it up, pop in the microwave for a couple of minutes until warmed through. Be mindful of the shrimp as you don’t want to overcook them. To be honest, these shrimp rice noodles are just as good cold as they are hot!
Substitutions for shrimp noodles
Make this recipe your own with these substitutions or additions below. It is easily customizable!
- pasta – I really love rice noodles for this recipe for an Asian-inspired meal, but you can swap them out if you like. Rice noodles are also gluten-free. Any kind of longer strand pasta will work, like vermicelli, linguine, fettuccine, or even egg noodles.
- protein – any kind of protein will work for this recipe, with chicken or ground turkey being great substitutes.
- veggies – use any veggies you like! The more the merrier. Zucchini, mushrooms, onions, and even cabbage would be good substitutes or additions.
- peanut butter – any kind of nut butter will work or even a seed butter if you are allergic to nuts. Try almond, cashew, sunbutter (sunflower seed butter), or tahini (sesame seed paste).
- coconut aminos – soy sauce or tamari will work instead, it will just change the flavor a bit. If using soy sauce, the recipe will not be gluten-free.
More easy and healthy dinner recipes
- Steak and Sweet Potato Skillet
- Buffalo Chicken Casserole
- Shrimp Fajitas
- Chicken and Broccoli Stir Fry
- Jalapeno Popper Chicken Casserole
- Creamy Vegan Pasta
Shrimp Rice Noodles with Peanut Butter Sauce
ingredients
Shrimp Rice Noodles
- 8 ounces rice noodles
- 1 tablespoon coconut oil (divided)
- 2 cloves garlic, minced
- 1 1/2 pounds shrimp, peeled and deveined
- 4 cups broccoli florets (250 grams)
- 2 large bell peppers, julienned (300 grams/3 heaping cups)
- salt and pepper, to taste
- optional toppings: cilantro, green onion, red pepper flakes, peanuts…
Peanut Butter Sauce
- 1/4 cup peanut butter
- 1/4 cup coconut aminos
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/2 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
instructions
- Cook rice noodles according to the package instructions. When draining, reserve 2 tablespoons (or more depending on your preference) of pasta water.
- Make the sauce by mixing together the peanut butter, coconut aminos, lime juice, garlic, ginger, red pepper flakes, and salt and pepper until smooth. Adjust according to taste.
- When the water is almost boiling start the shrimp. Heat a large saute pan over medium-low heat. Add 1/2 tablespoon oil and let it get hot, about 30 seconds. Add minced garlic and saute for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and saute for 3-5 minutes, flipping once halfway through, until practically cooked through. Remove from the pan. They will go back in the pan, but you don’t want to overcook later on.
- Add the remaining 1/2 tablespoon of oil. Add broccoli and saute for 3-4 minutes, stirring occasionally. Add peppers and salt and pepper and saute for another 5-6 minutes, stirring occasionally.
- Drain and rise rice noodles, saving at least 2 tablespoons of the pasta water. Turn down the heat to low and add noodles, shrimp, sauce, and pasta water into the pan with the veggies. Stir until combined and warmed through (careful not to overcook shrimp). If needed, add more pasta water to thin out the sauce.
- Top with optional toppings and enjoy!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
This post may contain affiliate links and I may make a little bit of money if you click on and purchase the products through the links. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!
Chris says
Can you substitute soy sauce for coconut aminos?
Thank you!
Kelly says
Yes! That should work, but it might make it a little saltier, so I would watch how much salt you use on the dish. You can also use a low sodium soy sauce.
Arielle says
Yum!!!! This is definitely going to be a recipe I cook often. Thanks for sharing!
Kelly says
So glad you enjoyed it, Arielle! Thanks for trying it!
Collette says
Very Good!!Quick and easy and tastes amazing!
Thank you!!
Kelly says
Glad you enjoyed Collette – thanks for trying it!
Jennifer Garcia says
This recipe was delicious!! My daughter who hates peanut butter loved this recipe so that says something! Everyone got seconds which is always great!
Kelly says
So glad to hear that and everyone enjoyed it! Thank you for trying it!
Casey Colodny says
Perfectly sweet and salty, plus super easy to whip up!! Loved the thick noodles – easier to slurp!
Kelly says
All about the thick noodles! Glad you enjoyed it Casey!
Dad says
It was really good
Kelly says
Glad you enjoyed it!!