Best 3 Spicy Peanut Shrimp Rice Noodles Recipes

**Tantalize your taste buds with our delectable Spicy Peanut Shrimp Rice Noodles recipe, a harmonious fusion of bold flavors and textures.**

Embark on a culinary journey to Southeast Asia with this tantalizing dish, where succulent shrimp, coated in a fiery peanut sauce, dance upon a bed of springy rice noodles. The interplay of spicy, sweet, and savory elements creates an unforgettable symphony of flavors, while the crisp vegetables add a refreshing crunch. This recipe is a perfect balance of heat and comfort, making it an ideal choice for those who crave an exciting yet satisfying meal. Accompanying this main course are three additional recipes that will elevate your dining experience. Learn how to prepare a refreshing cucumber salad with a tangy dressing, a zesty pickled carrot and daikon radish combination, and a delectable creamy peanut sauce that adds an extra layer of richness to the shrimp. With this comprehensive guide, you'll have everything you need to create an authentic and flavorful Southeast Asian feast in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY PEANUT NOODLES WITH SHRIMP

Spicy Peanut Noodles with Shrimp image

If you don't like food too spicy, start with only 1 teaspoon of chili paste. The sauce should be the consistency of unwhipped cream. If it is too thick, add a bit more water.

Provided by SharleneW

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup creamy peanut butter
1/4-1/3 cup water
2 tablespoons low sodium soy sauce
1 1/2 tablespoons rice vinegar
1 -2 teaspoon chili paste with garlic
1/2 teaspoon sugar
1/2 teaspoon salt, divided
1 lb medium shrimp, peeled and deveined
cooking spray
4 cups cooked thick udon noodles or 4 cups linguine (8 ounces uncooked)
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup green onion, cut diagonally
3 tablespoons roasted peanuts, chopped
2 tablespoons cilantro leaves
4 lime wedges (optional)

Steps:

To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
To prepare the shrimp, toss with 1/4 teaspoon salt.
Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
Sprinkle with chopped peanuts and cilantro.
Serve with lime wedges, if desired.

PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES

Peanut Sauce Over Shrimp Skewers and Rice Noodles image

Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.

Provided by Geoffrey Zakarian

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1/2 cup coconut milk
3 tablespoons peanut butter
2 tablespoons sweet chile sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon lemongrass paste
1 1/2 teaspoons fish sauce
1/4 teaspoon freshly ground black pepper
Kosher salt
12 (U-10) shrimp, peeled and deveined, tails on
Kosher salt and freshly ground black pepper
2 teaspoons soy sauce
Zest and juice of 1 lime
Extra-virgin olive oil, as needed
8 ounces rice vermicelli, cooked
1 tablespoon sesame oil
2 teaspoons black sesame seeds, plus additional for garnish
2 teaspoons white sesame seeds, plus additional for garnish
1 cup julienned carrots
1 cup fresh cilantro leaves
1 cup seeded and diced, unpeeled English cucumber
1 cup julienned daikon
1/2 cup thinly sliced scallions
Lime wedges, for serving

Steps:

To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES

Spicy Thai Coconut Shrimp With Rice Noodles image

Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.

Provided by jaetea

Categories Thai

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup oil
1 cup onion, chopped
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon Thai peppers or 1/4 teaspoon sriracha sauce
1/2 teaspoon turmeric
1 (14 ounce) can tomatoes, petit cut
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water or 1/2 cup chicken broth
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
2 teaspoons lemon juice
1/2 lemon zest
1/2 cup fresh cilantro
8 lime wedges

Steps:

Heat oil in large skillet or Wok on med-hi heat.
Add onions and stir, cook for 3 minutes.
Add garlic and ginger, cook 2 minutes.
Add next 5 spices, cook 1 minute.
Add tomatoes, cook 1 minute.
Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
Add shrimp, simmer, stirring for 3-5 minutes.
Stir in cilantro, lemon juice and zest.
Serve over rice noodles with lime wedges.
Rice Noodle Cooking Directions:.
Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
Note: This whole recipe can be cut in half including the rice noodles.

Tips:

To save time, use pre-cooked shrimp or buy frozen shrimp that has been deveined and peeled.
If you don't have rice noodles, you can substitute them with other types of noodles, such as ramen noodles or spaghetti.
To make the dish spicier, add more chili sauce or red pepper flakes.
If you don't have peanut butter, you can substitute it with another type of nut butter, such as almond butter or cashew butter.
Be sure to toast the peanuts before adding them to the dish. This will help to bring out their flavor.
Serve the dish immediately, while the noodles are still hot.

Conclusion:

This spicy peanut shrimp with rice noodles is a flavorful and easy-to-make dish that is perfect for a quick and easy meal. The combination of spicy peanut sauce, shrimp, and rice noodles makes for a delicious and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this spicy peanut shrimp with rice noodles a try.