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Thai Shrimp Noodles

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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.



Shrimp with tails, on top of a bed of rice noodles seasoning with a sweet chili sauce

Thai Shrimp Noodles

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Prep Time 10 minutes
Cook Time 10 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
  • 1 whole sweet red pepper 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


  • Cook noodles according to package instructions, less one minute.  Do not overcook.  Drain and set aside.
  • In a large skillet over medium-high heat, heat oil and saute onions and red pepper slices 2-3 minutes until translucent.
  • 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.
  • 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.
  • 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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By on November 30th, 2018
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