An easy peasy 20 minute meal that can be easily adapted with more veggies – quicker than take-out and so much tastier (+healthier)!

Thai Shrimp Noodles - An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!

Thai cuisine is my absolute go-to when it comes to take-out. That and sushi. And Chinese food. Wait, they are actually all tied. But nonetheless, Thai noodles are a huge favorite at our house.

Thai Shrimp Noodles - An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!

Except delivery takes an hour (on a good day) and a small takeout container of noodles costs about $12.83. But this recipe here will cost you about the same, except it’ll feed a family of four and there’s more than just 3 pieces of shrimp.

Thai Shrimp Noodles - An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!

And you can easily adapt this recipe to add (or omit) vegetables to your liking. You can also swap out the shrimp for a different kind of protein like chicken or tofu if you want to keep it meatless.

Thai Shrimp Noodles - An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!

Either way, this is coming together in just 20 minutes. That’s quicker than reaching for the phone, going through the takeout menu and ordering!

Thai Shrimp Noodles

Thai Shrimp Noodles

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
An easy peasy 20 minute meal that can be easily adapted with more veggies – quicker than take-out and so much tastier (+healthier)!
5 stars (10 ratings)
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Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound linguine
  • 2 carrots, peeled and shredded
  • ¼ cup dry roasted peanuts, chopped
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • ¼ teaspoon sesame seeds

For the sauce

  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons peanut butter
  • 2 tablespoons vegetable oil
  • 2 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon red chili paste with garlic, optional

Instructions

  • In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside.
  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine.
  • Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro.
  • Serve immediately, garnished with sesame seeds, if desired.

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