Easy Thai Noodles Recipe
These spicy Thai noodles are quick and easy to make with noodles, peppers, and shrimp tossed in a simple Thai-style sauce, and easy to customize!
Servings: 4
Calories: 366kcal
Ingredients
FOR THE SAUCE
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon sriracha or use chili-garlic sauce
- 2 teaspoons fresh lime juice
- 1 teaspoon honey or use palm sugar
- 1 clove minced garlic or more to taste
FOR THE THAI NOODLES
- 6 ounces dry rice noodles
- 3 tablespoons vegetable oil divided, + more as needed
- 1 pound shrimp peeled and deveined
- 2 bell peppers chopped (I’m using 1 green bell pepper and 1 red bell pepper)
- 6-8 bird’s eye chilies chopped (optional, for spicy)
- 1 small head baby bok choy sliced
- ¼ cup roasted peanuts crumbled
FOR SERVING
- Fresh chopped cilantro extra crumbled roasted peanuts, chili flakes
Instructions
- Make the Thai noodle sauce by whisking the ingredients together in a small bowl. Taste and adjust. Set aside.
- Prepare the rice noodles according to the packaging directions. Set into a bowl and toss with 1 tablespoon vegetable oil. This will keep it from clumping.
- Heat 2 tablespoons vegetable oil in a wok or large pan to medium-high heat.
- Add the shrimp and cook for 4-5 minutes, or until pink and cooked through. Set aside onto a plate. Do this in batches if needed.
- Add more oil to the wok if needed at medium-high heat. Add the chilies, bok choy, and peanuts, and cook for 2-3 minutes, or until softened to your liking.
- Stir in the reserved sauce and noodles. Stir fry for 1 minute to heat through.
- Reduce the heat, then add the shrimp and warm through 1-2 minutes.
- Serve with fresh cilantro, crumbled peanuts, and chili flakes over the top.
Nutrition
Calories: 366kcal | Carbohydrates: 50g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 1722mg | Potassium: 519mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3771IU | Vitamin C: 189mg | Calcium: 73mg | Iron: 2mg