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Thai Peanut Shrimp Noodle Bowl

Spicy, crunchy, flavorful Thai Peanut Shrimp with a thai peanut noodle bowl. Tons of flavor, and under 30 minutes to make!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Thai
Keyword: noodle bowl, Peanut, shrimp, thai noodles
Servings: 4
Calories: 578kcal
Author: Rachael


  • 1 1/2 pounds jumbo shrimp peeled and de-veined
  • 1 box The Good TableĀ® Thai Peanut sauce and coating
  • 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 eggs
  • 1 tsp olive oil
  • 1 Tbs minced garlic


  • Lime wedges
  • Cilantro
  • Crushed peanuts


  • Preheat oven to 400 degrees.
  • Get two shallow containers, and put the sauce from The Good TableĀ® Thai Peanut 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.


Calories: 578kcal | Carbohydrates: 62g | Protein: 43g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 510mg | Sodium: 2271mg | Potassium: 234mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2790IU | Vitamin C: 8.6mg | Calcium: 278mg | Iron: 4.4mg