"Thai" Noodles with Shrimp. In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Lightly oil a baking sheet or coat with nonstick spray. Thai Shrimp and Noodles Shrimp lovers will dive into this speedy skillet dish that gets its Asian flavor from ginger, peanut butter, sesame oil, soy sauce and red pepper flakes. "My family loves it," writes Ramona Heflin of Farmersville, Ohio, who sent in the recipe.

Garnish with additional basil and red chile slices, if desired. This recipe for Pad Thai noodles with shrimp is authentic and so scrumptious! Once you have the ingredients, the Pad Thai sauce is simple to put together, so don't be tempted to buy bottled or packaged pad Thai sauce, which never tastes as good as fresh. You can cook "Thai" Noodles with Shrimp using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of "Thai" Noodles with Shrimp

It's 1/3 cup of soy sauce.
Prepare 2 1/2 tbsp. of brown sugar.
You need 1/4 tsp. of ground ginger.
Prepare 1/4 tsp. of sesame oil.
You need 1 tsp. of sriracha chili sauce (or more for more spice).
Prepare 1 tbsp. of peanut butter (see note in step 1).
It's 1 tbsp. of honey.
You need 1/2 lb. of fettuccini or spaghetti noodles.
Prepare 1 tbsp. of olive oil.
You need 1 of zucchini, sliced into coins then in half.
It's 8 oz. of mushrooms, chopped.
Prepare 1/2 of onion, diced.
You need 3 cloves of garlic, minced.
You need 1 lb. of shrimp, deveined and tails removed.
Prepare 1 handful of cilantro, chopped.
It's of green onions.

Also, making it yourself means you get to adjust the flavors exactly to your liking. Hence the title of the recipe — which uses simple ingredients such as local store-bought stir-fry rice noodles, shrimp, fresh vegetables, lime, sugar. 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.

"Thai" Noodles with Shrimp step by step

In a measuring cup (or medium bowl) whisk together the soy sauce, brown sugar, ginger, sriracha, sesame oil, peanut butter** (if you'd prefer more texture, leave the peanut butter out of the sauce and top finished pasta with 1/4 cup chopped peanuts instead) and honey until well blended (of using the peanut butter, sauce will be slightly lumpy, but the peanut butter will fully melt and absorb when added to the hot ingredients). Set aside..
Start a large pot of water on high heat. Start step 3 while water is heating..
While waiting on the water to come to a boil, in a large skillet, add the olive oil and heat on medium heat. Once water reaches a boil, add the fettuccini noodles to the pot and cook according to package directions. Add to the skillet the mushrooms, zucchini and onions. Cook for about 5 minutes or so, while your pasta is cooking. After 5 or so minutes, add the garlic. Cook a minute or so more, until fragrant..
Next add the shrimp to the skillet. Cook, stirring often, until shrimp is cooked through (3-4 more minutes)..
Your pasta should be done cooking by now. Drain the pasta and return to the pot..
Add the cooked shrimp and veggies to the pot with the cooked pasta. Pour the soy sauce mixture over the top and stir everything around with a wooden spoon until the sauce has coated everything. Stir in the cilantro and green onions. **(If using chopped peanuts instead of peanut butter in the sauce, then top individual portions with them)..

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. Needless to say, it was certainly not the most authentic version, but I really loved the unique lightly chewy texture of the rice noodles, the crunch of the peanuts, and the zesty lime flavor. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat.