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Plate of shrimp rice noodles with veggies and peanut sauce. It is topped with cilantro and has a lime wedge on the plate. Around it is another plate with shrimp noodles, small plate with lime wedges, bowl of red pepper flakes, bowl of chopped green onion, and a bowl of cilantro.
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5 from 7 votes

Shrimp Rice Noodles with Peanut Butter Sauce

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.
Course Main Course
Cuisine American
Keyword shrimp noodles, shrimp rice noodles, shrimp stir fry with noodles
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 529kcal
Author Kelly


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


  • 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!


Serving: 0.25of recipe | Calories: 529kcal | Carbohydrates: 66g | Protein: 33g | Fat: 14g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 4.5g | Potassium: 679mg | Fiber: 5.5g | Sugar: 11g | Vitamin A: 2738IU | Vitamin C: 153mg | Calcium: 151mg | Iron: 2mg