Thai Peanut Noodles Shrimp

Name: Thai Peanut Noodles Shrimp
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Ingredients: 8 ounces rice noodles or substitute with linguine for firmer bite; 1/2 cup almond butter instead of peanut butter, creamy style; 3 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon honey or maple syrup; 1 teaspoon grated fresh ginger; 1 clove garlic minced; 1 teaspoon sriracha or more to taste; 1/4 cup warm water plus extra for thinning sauce; 2 tablespoons avocado oil (can swap coconut oil for tropical vibe); 1 cup thinly sliced carrots; 1 medium red bell pepper thinly sliced; 1 pound shrimp peeled and deveined; 1/2 cup frozen peas thawed; 1/4 cup chopped roasted almonds instead of peanuts; 3 green onions sliced thin

By Emma

Certified Culinary Professional

Published on 30 January 2026 • Recipe tested & approved

Noodles cooked al dente then set aside. Peanut sauce blended thickly with creamy peanut butter swapped for almond butter; water thinned if needed. Veggies—thin carrots and red bell pepper—sautéed in avocado oil with a splash of sauce to coax sweetness and salt balance. Shrimp added for quick cook, then noodles and peas fold in, slathered carefully with more sauce till glossy, vibrant, coated just right. Garnished with crushed roasted almonds for crunch and snipped green onion. Slightly swapped texture and flavors with almonds, subtle nuttiness. Timing flexible, eyes and hands guide doneness over clock. Intense aromatics from toasty peanut notes, bright veggies, and shrimp hitting that pink-orange cue. Practical tips on salvaging thick sauce, oil alternatives—coconut oil works with a twist—and noodle holdover tricks included.

Prep: 12 min

Cook: 22 min

Total: 34 min

Servings: 4 servings

#Thai cuisine #seafood #quick meals #noodles #almond butter #peanut sauce alternative #shrimp recipes #gluten-free options

Shrimp and noodles tangled in peanut—well, almond—sauce. Took a few runs swapping peanut butter for almond, richer and nuanced. Sauce thick at first, needs coaxing to slick sheen, unyielding at raw mix. Watch and listen—the sizzle of peppers softly softening, shrimp changing from translucent to blushing pink, that telltale sign. I’m picky with noodle doneness; no mush, no clump. Noodles cooled, oiled, set aside, waiting like stage actors for their cue. Sauce added gradually, more is less sometimes—glossy and clingy wins here. Crunch from almonds feels like a surprise around every bite. And the smell, bright lime and ginger flirting with creamy nuts and garlic, makes the kitchen hum.

Ingredients

8 ounces rice noodles or substitute with linguine for firmer bite
1/2 cup almond butter instead of peanut butter, creamy style
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic minced
1 teaspoon sriracha or more to taste
1/4 cup warm water plus extra for thinning sauce
2 tablespoons avocado oil (can swap coconut oil for tropical vibe)
1 cup thinly sliced carrots
1 medium red bell pepper thinly sliced
1 pound shrimp peeled and deveined
1/2 cup frozen peas thawed
1/4 cup chopped roasted almonds instead of peanuts
3 green onions sliced thin

About the ingredients

Swapping peanut butter for almond butter gives depth and mild sweetness—try it first, creamy preferred for ease. Soy sauce holds the salt here; tamari works for gluten-free. Honey or maple syrup balances the acidity and heat; adjust based on sweet tooth. Avocado oil is neutral, high smoke point but coconut oil adds a slight tropical twist if adventurous. Peas frozen hold texture better than fresh in this mix but alternatives like snap peas or green beans could work. Chopped roasted almonds replace peanuts for crunch; roasted aroma adds complexity. Noodles need rinsing after boiling to drop starch and stop carryover cooking, toss in oil to keep strands separate till use.

Method

Start by boiling ample salted water to cook noodles. Don’t overcook—temp testing is key. Noodles should be tender but with bite; strain and toss immediately with a little oil to prevent sticking. Set aside.
Mix sauce vigorously in a medium bowl. Almond butter thick, so add warm water teaspoon by teaspoon to loosen. Looks thick at first but glossy after stirring. Taste for balance: should hit salty, sweet, sour, spicy notes in harmony.
Heat avocado oil over medium-high in a heavy pan or wok. Oil must shimmer but not smoke. Add carrots and bell pepper, toss and stir. Veggies will hiss and soften, releasing faint sweetness. After ~6 minutes watch for slight caramelizing edges. Splash about 3 tablespoons sauce in while they cook; helps glazing and seasoning.
Add shrimp in one layer. Not crowded, quick cook till pink and firm—around 4 minutes total. Flip shrimp once during. Now fold in noodles and peas with shrimp and veggies. Stir gently but thoroughly.
Pour half cup sauce over, stir aggressively. Stop when noodles have a glossy sheen and cling to sauce; taste and add more gradually instead of dumping all at once. Texture matters here—too soggy kills it.
Finish with chopped almonds for crunch contrast and sprinkle green onions for freshness. Serve hot or warm. Noodles sticky but coated, shrimp juicy. If missing zing, extras splash lime or chili flakes.
Common slip: sauce too thick or splitting—thin further; too thin—more almond butter or simmer gently to reduce. Shrimp tough, sign of overcook. Veggies limp? Lower heat and quicker toss next time. Noodles mushy? Drain immediately and rinse under cold water before oiling.

Cooking tips

Boil noodles to just past al dente, because they’ll cook again briefly with shrimp—overdone noodles ruin texture. Sauce must be whisked patiently to blend thick almond butter with liquids; stubborn lumps? Warm liquid helps. Add water carefully; too watery sauce won’t coat well. Vegetables need medium-high heat; hear the soft sizzle and bad-ping as they shed crispness but not limp. Stir often but gently to keep color bright and edges slightly charred. Shrimp cooks fast; watch for uniform pink-orange with opaque centers, bounce back when pressed lightly with spatula. Adding half sauce early on veggies builds layers of flavor. Finish by coating noodles with sauce in stages, tossing carefully to avoid breaking strands. Garnish last minute for freshness and crunch contrast.

Chef's notes

💡 Noodles can grab too much water if you overboil; timing is sharp. Strain and toss quickly with oil to stop stickiness. Rinse cold if holding longer. Avoid mush by testing bite early. Noodles cook again later so undercook here. Keep eyes peeled for translucent edges shifting texture, that’s your cue.
💡 Sauce blending needs patience; almond butter thick, resists water at first. Add warm water slowly, teaspoon increments. Stir hard, it’ll turn glossy. Too thin? Simmer gently but watch closely. Too thick? More water or longer whisking. Sriracha quantity varies by spice tolerance, err on less at first.
💡 Veggies need heat but not scorch; medium-high best. Listen for that soft hiss and subtle pop as sugars caramelize on carrot edges. Toss often but gently, keep color bright. Splash a few tablespoons sauce early to build flavor layers; acts as quick glaze and seasoning start. Timing around 6 mins max.
💡 Shrimp cooks fast; crowded pan means steaming not searing. One layer only. Flip once, about 4 mins total, pink-orange color with opaque centers. Press slightly with spatula, spring back means good doneness. Shrimp toughness? Likely overdone, pull off heat sooner next round.
💡 Sauce addition staged not dump. Half cup first, toss noodles gently, watch gloss and cling. Thick sauce fails to coat evenly if dumped full. Taste after every addition; balance might shift from batch to batch due to ingredient variance. Final crack from lime or chili flakes if missing brightness or heat.

Common questions

Can I swap almond butter back to peanut butter?

Yes you can, flavors shift noticeably. Almond gives mellow nuttiness, peanut more punch. Weight and texture close but peanut slightly thinner often. Adjust water amounts. Soy or tamari hold salt balance same way.

What to do if sauce splits or looks grainy?

Thin out with warm water good first step. Whisk hard. Simmer too but careful not to scorch. If stuck lumps add more liquid slowly. Could happen if almond butter cold or sauce cooled too fast.

Can I store leftovers?

Noodles separate from sauce best if fridge. Sauce may thicken cold, rewarm gently with water. Shrimp texture worsens if overcooked then stored long. Veggies lose crispness, stir fry fresh next time better. Use airtight container, quick consume under 3 days.

Alternatives if avocado oil isn’t on hand?

Coconut oil is close substitute but note slight tropical aroma. Neutral oils like canola or vegetable work but lacking flavor boost. Butter not advised due to lower smoke point and clumping risk.