These Peanut Lime Noodles are the perfect blend of creamy, tangy, and savoury flavours. Juicy shrimp, crisp vegetables, and a sprinkle of crushed peanuts bring texture and balance to the dish, making it a satisfying yet light meal.
Whether you’re whipping this up for a quick weeknight dinner or impressing guests at a gathering, this dish will hit all the right notes. Bonus: it’s as easy to make as it is to devour!
Ingredients:
- 1 pkg rice noodles
- 1 lb shrimp (peeled and deveined)
- 2 tbsp cooking oil
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1–2 tsp honey or maple syrup
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1/4 cup coconut milk (to thin sauce)
- 1 cup shredded carrots
- 1/2 cucumber, julienned
- Fresh cilantro, for garnish (optional)
- Crushed peanuts, for topping
Feel free to add in more topings such as sprouts, fresh chilis, or tofu!
Instructions:
- Soak your rice noodles in warm water (not cold water, not hot water) for 10-15 minutes, or until they are soft.
- Heat 2 tbsp of cooking oil in a skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and cooked through. Remove and set aside.
- In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, garlic, ginger, and water until smooth.
- Toss the noodles with the peanut sauce, ensuring they’re evenly coated.
- Add the cooked shrimp, shredded carrots, and cucumber to the noodles, then toss gently to combine.
- Garnish with fresh cilantro and crushed peanuts before serving.
Enjoy your delicious meal! This can also be eaten cold the next day and it just as delicious.
If you want to make it vegan, skip the shrimp and use some crispy baked tofu instead.
