Spicy Thai Shrimp on Rice Noodles and Shredded Lettuce

  • serves 4
Sandi Richard
Sandi Richard

Ease of Preparation: Easy
Prep Time: 20 minutes

22 Ratings
Directions for: Spicy Thai Shrimp on Rice Noodles and Shredded Lettuce


Spicy Thai Shrimp on Rice Nood

½ lb(s) (225 gms) Rice Stick Noodles

Hot Water

Thai Sauce with Shrimp:

¼ cup Peanut Butter

1 Tbsp Lime Juice

2 Tbsp Sweet Thai Chili Sauce

1 tsp Hot Chili Sauce

1 Tbsp Fish Sauce

1 Tbsp Soy Sauce

½ cup Chicken Broth

½ tsp Curry Powder

1 tsp Peanut or Canola Oil

2 -3 Green Onions

1 Tbsp Prepared Garlic (From a jar)

Prepared Thai Sauce

1 lb(s) (450 gms) Shrimp, Cooked De-Veined with Tails

1 Carrot

¼ cup Fresh Cilantro (Optional)

⅓ cup Peanuts (Optional)

Shredded Lettuce

1 Head Iceberg Lettuce

1 cup Bean Sprouts

Optional Sauce

⅓ cup Cold Water

½ tsp Sugar

2 Tbsp Fish Sauce

1 tsp White Vinegar

⅒ tsp (1/8 tsp) Sweet Chili Sauce

1 pinch Pinch of Crushed Chili Flakes

2 Baby Carrots


Spicy Thai Shrimp on Rice Nood

1. Take out equipment and ingredients.

2. Place noodles in a large bowl. Pour hot tap water over noodles. Let stand until soft, approx 10 minutes. Drain in a colander and set aside.

3. Soften peanut butter in a small microwave safe bowl for 10 seconds. Whisk in lime juice, sweet Thai chili sauce, hot chili sauce, fish sauce, soy sauce, chicken broth and curry powder.

4. Just before dinner:

5. Heat oil in a large nonstick fry pan at high heat. Finely chop onion adding to pan as you cut.

6. Add garlic to pan. Add prepared sauce. Add shrimp and stir until heated through.

7. When timer rings, rinse noodles and place directly over lettuce and sprouts. Serve shrimp mixture over noodles. Coarsely shred carrot over top of bowls. Top with fresh cilantro and peanuts.

Shredded Lettuce

1. Shred lettuce directly into salad spinner. Rinse and spin dry.

2. Arrange lettuce in the bottom of serving bowls.

3. Rinse bean sprouts and place on top of lettuce.

Optional Sauce

1. Prepare sauce by combining the following in this order: cold water, sugar, fish sauce, white vinegar, sweet chili sauce and crushed chili flakes.

2. Grate carrot and add to bowl. Stir.

3. This sauce is for drizzling over the noodle bowls.

See more: Vegetables, Dinner, Shellfish, Rice/Grain, Main, Thai


More Recipes You'll Love