Thai Shrimp Noodles

November 30, 2018

Thai Shrimp Noodles


I love the flavour profile of Thai food, sweet with heat.  Thai Shrimp Noodles hit the spot every time, are easy to make and actually require very few ingredients to produce a meal full of rich complex flavours.   The garlic chili sauce, and sriracha add depth of flavour without requiring a long cook time.

I like to make this with shrimp, but you can substitute chicken, or do a combination of both.   Shrimp require much less cooking time, so add those at the end and cook until just pink or they will be tough.

Thai Shrimp Noodles on a white plate
Thai Shrimp Noodles

When selecting shrimp, I’d rather have fewer shrimp that are tender and a good size, so I tend to go for the 31-40 per pound size in this dish, but honestly any size will work as long as you watch carefully and don’t over cook them.




Thai Shrimp Noodles

Shrimp with tails, on top of a bed of rice noodles seasoning with a sweet chili sauce
  • Author: loveonaplate
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes


1 lb. rice noodles, thick cut
1/2 tbsp vegetable oil
1/2 tbsp sesame oil
1 small onion, thinly sliced
1/2 cup whole green onions, sliced
2 lbs raw shrimp, peeled and deveined
4  cloves garlic, minced
1/2 cup low-sodium soy sauce, or coconut amino’s
1/4 cup lime juice 
1/4 cup garlic chili sauce
2 tbsp. brown sugar
1 tsp Sriracha, optional


  1. Cook noodles according to package instructions, less one minute.  Do not overcook.  Drain and set aside.
  2. In a large skillet over medium-high heat, heat oil and saute onions, 2-3 minutes until translucent.
  3. Stir in green onions and garlic and cook for one minute. Add shrimp and saute about 4 minutes until just cooked, they will be pink.  Remove from pan and set aside.
  4. Add soy sauce, chili garlic sauce, lime juice, brown sugar, and Sriracha (optional).  Simmer on low until sauce has reduced slightly, 3 to 5 minutes.
  5. Add shrimp and cooked noodles and toss to combine.  Garnish with additional green onions.


I like to serve these noodles with Spring Rolls and a steamed green vegetable.  Broccoli and Sugar Snap peas are two good options.

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