I'm so excited to share this Shrimp and Vegetable Noodle Bowl with Spicy Peanut Sauce recipe with you! It's packed with plenty of fresh Asian flavors like green onion, ginger, rice vinegar, shredded carrots, cabbage, and cilantro, AND with it's peanutty noodle-y goodness it's also comfort food to the max. It also happens to be both gluten free and dairy free! If you're a fan of peanut sauce, don't mind a little spice, and love noodles you have GOT to try this recipe.
5 Ways to Make This Noodle Bowl Recipe Your Own!
Asian Flavors Meet Comfort Food
When it comes to Asian cuisine, I love lighter fair like fresh spring rolls, but sometimes I just need a comforting bowl noodles. You know what I mean?! Cue this Shrimp and Vegetable Noodle Bowl with Spicy Peanut Sauce.
The simplest way I can describe this dish is as follows: a delicious, Asian-inspired peanut noodle dish that will leave you feeling comforted and pleasantly satisfied for hours without weighing you down.
Sounds pretty good, huh? Somehow this peanutty noodle bowl recipe is simultaneously fresh and light, yet satiating and honestly good for the soul. With this recipe you get the best of both worlds!
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5 Ways to Make This Noodle Bowl Recipe Your Own!
When it comes to noodles with peanut sauce a few ingredients are a must for me, namely peanut butter (duh!), fresh ginger, fresh garlic, carrots, purple cabbage, scallions, and rice noodles.
This Shrimp and Vegetable Noodle Bowl with Spicy Peanut Sauce recipe calls for all of my "must have" peanut noodle bowl ingredients and then some, but you can easily adjust the vegetables, protein, sauce, and/or garnishes based on your preferences or what you have on hand.
Replace some of the carrots or cabbage with thinly sliced green beans
Sub in shelled edamame for the peas
Use chicken or tofu in place of shrimp
Sub in coconut aminos for the Tamari soy sauce
Garnish with cashews or sesame seeds in place of peanuts
There's no "right way" or "wrong way" to make this noodle bowl. Make it how YOU like it!
What’s in This Recipe?
Avocado oil or canola oil – both of these oils have high smoke points (avocado oil: 520oF, canola oil: 400oF) making them good options for high heat cooking
Scallions – contains vitamin K
Fresh garlic – has antioxidant properties
Fresh or frozen shrimp – a lean protein option that contains selenium, iodine, vitamin B12, zinc, copper, omega-3s, and antioxidants
Bell pepper – rich in potassium, vitamins A and C, fiber, folate, iron, and antioxidants
Carrot – contains vitamin A and fiber
Purple cabbage – a non starchy vegetables that's rich in anthocyanins; contains fiber and potassium
Frozen green peas – contains complex carbohydrates, fiber, and plant-based protein
Fresh cilantro – contains vitamin K, lutein, zeaxanthin, and quercetin
Brown rice pad Thai noodles – gluten free noodles made from brown rice, contains energizing carbohydrates and dietary fiber
Peanuts – contains vitamin E, healthy fats, fiber, and plant-based protein
Peanut butter – contains vitamin E, healthy fats, fiber, and plant-based protein
Reduced sodium Tamari soy sauce – a gluten free substitute for traditional soy sauce
Rice vinegar – adds acidity and flavor
Maple syrup – natural sweetener, rich in manganese
Water – to thin the sauce
Red curry paste – adds flavor and spiciness
Fresh ginger – contains gingerol, may help protect the body from oxidative damage and cancer
Red pepper flakes – adds spice
Notes: This recipe is naturally gluten free and dairy free.
Shrimp and Vegetable Noodle Bowl with Spicy Peanut Sauce
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
2 tbsp. avocado oil or canola oil
2 tbsp. chopped scallions, white parts only
1 tbsp. minced garlic (about 3 cloves)
8 oz peeled shrimp, fresh or frozen and thawed
1/2 bell pepper, sliced very thin
1 cup shredded carrots (about 1 carrot)
1 cup shredded purple cabbage
1/2 cup frozen peas
1/2 cup chopped fresh cilantro, plus more for serving
8 oz packet brown rice pad Thai noodles, cooked according to package instructions
1/2 cup chopped unsalted dry roasted peanuts for serving
Green parts of chopped scallions for serving
Spicy Peanut Sauce:
1/3 cup creamy peanut butter
1 tbsp. reduced sodium Tamari soy sauce
1 tbsp. rice vinegar
1 tbsp. maple syrup
3 tbsp. water
1 1/2 tsp. red curry paste
1 1/2 tsp. minced fresh ginger
1-2 tsp. red pepper flakes (adjust spice level according to your preference)
In a large wok or deep skillet, heat 2 tbsp. olive oil over medium high heat. Add scallions and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add the shrimp and sauté, flipping occasionally, until the shrimp is pink on both sides (about 5-6 minutes). Remove the shrimp from the pan and set aside.
While the shrimp cooks, make the spicy peanut sauce. In a medium sized mixing bowl, whisk together the above mentioned ingredients until smooth then set aside.
Add the bell pepper, carrots, and cabbage to the pan and saute for about 3 minutes. Add the peas and sauté for an additional 3-4 minutes.
Return the shrimp to the pan and stir in the spicy peanut sauce. Toss to coat evenly and cook until heated through (about 2 minutes). Next add the cooked brown rice noodles and cilantro. Toss to coat then remove from the heat.
Garnish with chopped peanuts and scallions, as desired.
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