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Thai Shrimp and Noodles

A lip-smacking, peanut-y (is that a word?), asian-inspired dish that packs a ton of veggies into a simple to make peanut sauce.
Course Main Course


  • 10-12 inch Skillet
  • Stick Blender (optional)


Noodles & Veggies

  • 1 Carrot, grated
  • 2-3 Green Onions, sliced (Use both white and green parts)
  • 1/2 Zucchini, grated (optional)
  • 1/4 head Cabbage, small
  • 16 ounces Frozen Shrimp, extra small (thaw before cooking)
  • 2 packs Ramen noodles, any flavor (you won't need the seasoning packets)
  • Avocado Oil (or whatever you oil prefer to saute with)
  • Sesame Oil (optional...but adds SO MUCH to the flavor!)


  • 1/2 cup Bone Broth (I usually use chicken broth, but any flavor will do)
  • 6 Tbsp Soy Sauce (or Tamaria sauce, if gluten-free)
  • 1/4 cup Honey
  • 1/4 bunch Cilantro, fresh (OR 1-2 Tbsp dried cilantro)
  • 1/2 tsp Ground Ginger
  • 6 Tbsp All-Natural Peanut Butter
  • Red Pepper Flakes, to taste (optional, only if you like it spicy!)


  • 1/2 cup Peanuts, crushed (to sprinkle on top for garnish)
  • Lime juice (delicious when drizzled over the top of the finished dish!)


  • In a large skillet, use a blend of avocado oil and sesame oil to saute carrots and onions, and zucchini until slightly softened.
  • In a separate bowl, break up the ramen noodles into smaller pieces (discard the seasoning packets). Pour hot water over the ramen noodles. Let sit for about 3 minutes, then drain.
  • Meanwhile, in a small bowl, combine all of the Sauce ingredients: peanut butter, cilantro, ginger, broth, honey, and soy sauce.* If desired, add red pepper flakes for extra spice.
  • Add cabbage to the skillet, and saute with other veggies until slightly softened.
  • Push veggies to edge of pan, and add shrimp to center. Saute shrimp until fully cooked, then mix in with the vegetables. (If shrimp adds a lot of water to the pan, make sure to drain before the next step.)
  • Add half of the peanut sauce to veggie & shrimp mixture. Stir until combined.
  • Add the cooked ramen noodles to the veggies and shrimp. Stir until combined.
  • Pour remaining peanut sauce over the meal and mix thoroughly. If needed, continue to cook until everything is heated through.
  • If desired, sprinkle crushed peanuts over the finished dish as a garnish. You can also drizzle some lime juice to taste. Enjoy!


* If the peanut butter doesn't blend very well into the sauce, you can "smush" it against the sides of the bowl with a fork. If you still don't like the texture, then whiz it up with a stick blender to get it super smooth. Either way it will turn out fine!
NOTE: Since I have a large family, I usually double this recipe and cook it in a wok (because it's the only pan big enough to fit that much food all at once 😂) #LargeFamilyHacks