A couple other favorite stir fry meals include this Cashew Chicken Stir Fry and this Beef and Veggie Noodles Stir Fry. This no cook Thai Peanut Sauce is seriously SO good friends. I could stick a straw in the bowl and slurp it up it’s that good! I’m obsessed.
For the peanut sauce noodles, you’ll need:
Yakisoba stir-fry noodles: use any stir fry or ramen noodle you prefer. You can also use rice noodles or even white or brown rice if you prefer. Cooked shrimp: I love the small size of the 91/110 shrimp but feel free to use any shrimp you prefer. I like to buy the frozen, cooked shrimp with tails off for convenience. Carrots: julienned. You’ll want thinly sliced carrots in this, so I don’t recommend buying the pre-cut carrots. Those can vary in size. Frozen peas: keep them frozen until you add them in. Bell pepper: red bell pepper is our favorite with the thai peanut sauce. Unsalted peanuts: adds a little crunch! Avocado oil: you can use avocado oil or vegetable oil if needed. Salt and pepper: season as desired.
And for the homemade peanut sauce, you’ll need:
Creamy peanut butter: a creamy, drippy peanut butter is best. Low-sodium soy sauce: use a gluten free soy sauce if needed. Honey: this can be swapped with brown sugar if needed. Rice vinegar: helps to balance out the sauce. Lime juice: freshly squeezed. Garlic: freshly minced garlic for best best. Sesame oil: use plain or toasted sesame oil. Sriracha: spicy lovers, unite! Chili garlic paste: I love using the combination of Sriracha and chili garlic paste for a spicy kick. If you don’t want that much spice, feel free to omit. Red pepper flakes (optional)
No need to separate into smaller bowls like shown in the photo above, just use 1 mixing bowl. This sauce recipe makes 1 cup of Thai Peanut Sauce.
How to make Thai peanut noodles
To make these Thai peanut noodles, prep the veggies as instructed, then sauté them over medium heat in a wok with a little avocado oil. Add the shrimp and noodles to the wok and cook until the shrimp is pink all over. Stir in the frozen peas and some of the Thai peanut sauce, and continue cooking until it’s heated through. I like to garnish my Thai peanut noodles with chopped peanuts, but they’re totally optional! If you’d like to use it as a dressing try thinning out the sauce with a little water. A few of my favorite ways to use Thai peanut sauce are:
In a cold noodle salad with sliced chicken breast and chopped cilantro on top. Slathered onto chicken salad wraps (or any wrap really!). Swap out the Asian sauce in my Asian butter leaf lettuce recipe for this Thai Peanut Sauce. Use it as a dip for kebabs or spring rolls.
