These peanut noodles with shrimp are glossy, nutty, and utterly slurpable. Spaghetti is tossed in a creamy peanut sauce made with coconut milk, lime, garlic, and ginger, then finished with quick-cooking shrimp and crisp vegetables. Ready in under 25 minutes, this recipe is ideal for a fast weeknight dinner or easy meal prep.
I love Thai takeout — but I love this more sometimes.
Peanut noodles like this take about 20 minutes to make at home and can be faster than placing a takeout order and driving to pick it up. The vegetables are low maintenance and shrimp is one of the fastest proteins to cook and to thaw, which helps when the freezer is full.
My family was skeptical at first, but they loved it — and even requested leftovers for lunch the next day. It’s become a repeat favorite for meal prep and weeknight dinners.
Key tips to nail this recipe:
- Save starchy pasta water in the last minute of cook time — save extra. The sauce thickens as it cools, and a splash of pasta water will loosen it back to a glossy consistency.
- When possible, choose wild-caught Argentinian shrimp for a tender, flavorful texture. It’s often available at big-box and grocery stores.
- Add the coconut milk before the peanut butter. Peanut butter can seize when added to a very hot pan; whisking it into coconut milk helps it combine smoothly.
- Spaghetti works great here, but swap in rice noodles for a gluten-free version.
- If you don’t have fish sauce, soy sauce or coconut aminos are fine substitutes. Fish sauce gives the deepest umami, but all options are tasty.
I’ve made this multiple times and it keeps well for lunches — just loosen with a splash of water when reheating.
Get cooking and enjoy.
What you’ll need to make these shrimp peanut noodles
- Spaghetti holds the sauce well and keeps a nice texture for leftovers. Rice noodles are a good gluten-free alternative.
- Wild-caught Argentinian shrimp is tender and flavorful if you can find it; otherwise use your preferred shrimp.
- Use canned coconut milk (full-fat for creaminess) rather than the thin refrigerated carton version.
- Creamy peanut butter forms the base of the sauce; natural styles with minimal ingredients are preferred.
- Fish sauce adds savory depth. If you don’t have it, substitute soy sauce or coconut aminos.
- Fresh lime juice brightens and balances the richness of the sauce.
- Finish with fresh Thai basil and green onions for a bright, herb-forward finish.
How to make peanut noodles with shrimp
Bring a large pot of salted water to a boil and cook the spaghetti or noodles according to package directions. Reserve about 1 to 1 1/2 cups of starchy pasta water during the last minute of cooking — you’ll use this to thin the sauce as needed. Drain the noodles and return them to the pot.
While the pasta cooks, heat 1 tablespoon of avocado oil in a nonstick or ceramic-coated skillet over medium heat. Pat the shrimp very dry, season with salt and pepper, and sear 60–90 seconds per side until pink and curled. Transfer the shrimp to a large bowl.
In the same pan, sauté snap peas, mini peppers, and shallot over medium-high heat until crisp-tender with a bit of char. Transfer them to the bowl with the shrimp.
Lower the heat and sauté garlic and ginger until fragrant, about 60 seconds. Whisk in coconut milk, peanut butter, and brown sugar — the mixture will be thick at first. Gradually whisk in reserved pasta water until the sauce becomes smooth and coats the noodles.
Finish the sauce with sriracha, lime juice, and fish sauce, then toss the noodles, shrimp, and sautéed vegetables together. Add additional pasta water, a little at a time, until the noodles are glossy and coated.
Just before serving, fold in crushed peanuts, green onions, and Thai basil so those elements stay fresh and crunchy.
Expert tips
- Pat shrimp very dry before cooking so they sear instead of steam.
- Add reserved pasta water gradually — you can always thin the sauce more, but it’s harder to fix an overly thin sauce.
- Fold in herbs just before serving for maximum freshness and texture.
- If your peanut butter is sweetened, reduce the brown sugar in the sauce to balance sweetness.
- For a spicier dish, add an extra teaspoon of sriracha or a pinch of red chili flakes.
FAQs
Snap peas and mini peppers stay crisp and colorful, but bell peppers, broccoli, shredded cabbage, carrots, green beans, and bok choy are all great options.
Chicken, tofu, steak, or edamame all work well with this peanut sauce — it’s very versatile.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will absorb sauce and thicken; add a splash of water when reheating to loosen the sauce.
This is the kind of meal where you keep going back for “one more bite.”
Video
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