Spicy, crunchy, flavorful Thai Peanut Shrimp with a thai peanut noodle bowl. Tons of flavor, and under 30 minutes to make!
I can’t believe it is already September. It has almost been a year since I quit my day job and started blogging full time. Last October I said goodbye to my clients and started blogging as a career. As in, my only job. As in, my only source of income. As in, wow! I get to do what I love and am passionate about and get paid for it. No pressure though.
You guys, I am super grateful for it, but honestly I thought that when I started blogging as my job that I would have more time. That I would cook more for fun. That dinner would not be as big of a hassle. After all, I am a food blogger!
I was wrong.
I still struggle to get nightly dinner on the table. I can’t imagine how people who don’t get paid to cook find time to do it for their families every day. I barely manage and it is LITERALLY my job!
I have been trying really hard to come up with recipes and meals that we like, that are restaurant quality, and really tasty, and can be made on a busy weeknight when my kids have to run to this and that, and I have no time for cooking.
Sometimes I make everything from scratch, but I usually try to find short cuts, or hacks to make my life easier. You know, like using a mix or sauce, but then improving on it? Anyway, I was recently in the bread crumb aisle and found an awesome shortcut for Thai Peanut anything: a Thai peanut sauce and crunchy coating mix. I love Thai food, so I was so excited.
It says on the box that it is for chicken, but I was feeling tired of chicken, since we have had it several times lately, so I used it on shrimp instead. Then I served it over thai peanut noodles! Oh my goodness! Seriously…so flavorful. So easy. So tasty. Basically our new favorite meal. And it was on the table in under 30 minutes.
The mix makes it an easy 2 step process for making awesome protein. I dipped the shrimp in the garlic sauce, then coated it in the peanut mixture. Then baked it up! It turned out so crispy and delicious! I could eat the whole batch.
While it was baking I cooked my noodles, gave them a quick sauté in a pre-made Thai peanut sauce, with some carrots. Then, when the shrimp came out of the oven, I served it up and garnished with some cilantro, crushed peanuts, and lime! Freaking amazing! I can’t even find words.
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Thai Peanut Shrimp Noodle Bowl
Equipment
Ingredients
- 1 1/2 pounds Jumbo shrimp peeled and de-veined
- 1 box Thai peanut sauce and crunchy coating mix
- 8 ounces Pad Thai Rice Noodles prepared according to package directions
- 8 ounces Thai Peanut Sauce make your own, or purchase a pre-made sauce
- 1/2 cup Carrot matchsticks
- 2 Large eggs
- 1 tsp Olive oil
- 1 Tbs Garlic minced
Garnish
- Lime wedges
- Fresh cilantro
- Crushed peanuts
Instructions
- Preheat oven to 400 degrees.
- Get two shallow containers, and put the sauce from the mix in one container and the peanut mixture in the other.
- Dip shrimp in sauce first, then coat in peanut mixture.
- Place on a baking sheet. I put a cooling rack inside mine, this lifts the shrimp off the bottom of the sheet and keeps the bottoms from getting soggy. It helps to keep them crispy.
- Bake for 15 minutes at 400 degrees F.
- While baking the shrimp, prepare pad thai noodles according to package direction.
- In a saute pan or wok, heat oil and saute garlic for one minute over medium-high heat.
- Crack eggs into pan with garlic, and scramble them.
- Put cooked noodles, carrot matchsticks, and Thai Peanut Sauce in pan, and give it a quick saute, stirring to evenly coat noodles with sauce.
- Serve with noodles, top with shrimp, and garnish with lime, crushed peanuts, and fresh chopped cilantro.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Finish your takeout night
- Egg Drop Soup
A quick soup to start - Spring Rolls
A fresh appetizer - Easy Asian Cucumber Salad
A cool, crunchy side - Coconut Mango Rice Pudding
A sweet finish
Nancy P.@thebittersideofsweet says
Sometimes dinner can be so stressful, but luckily we have some good go to items that helps us make it happen! Looks great!
Sherri says
Just found your blog and I love it! Cant wait to pick this up my next trip to WalMart. Is it spicy at all? My husband does not like spicy whatsoever, as in – He would water down the ketchup if I’d let him – he dislikes it so much. Serious. Maybe I can make it for myself some night. Thanks!
Rachael says
It is a bit spicy, there are some Thai spices in the peanut coating that I put on the shrimp. Maybe you just eat it. 🙂