"Thai" Noodles with Shrimp. Thai Shrimp and Noodles Shrimp lovers will dive into this speedy skillet dish that gets its Asian flavor from ginger, peanut butter, sesame oil, soy sauce and red pepper flakes. "My family loves it," writes Ramona Heflin of Farmersville, Ohio, who sent in the recipe. In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Lightly oil a baking sheet or coat with nonstick spray.

Add the sauces and sugar, and fry until the shrimp curl and turn pink, then remove them to a. Pad Thai with Shrimp A popular gluten-sensitive noodle stir-fry with shrimp, scrambled egg, napa and red cabbage, citrus, peanuts, green onions and cilantro. Order Now This recipe for Pad Thai noodles with shrimp is authentic and so scrumptious! You can cook "Thai" Noodles with Shrimp using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of "Thai" Noodles with Shrimp

It's 1/3 cup of soy sauce.
It's 2 1/2 tbsp. of brown sugar.
It's 1/4 tsp. of ground ginger.
It's 1/4 tsp. of sesame oil.
You need 1 tsp. of sriracha chili sauce (or more for more spice).
Prepare 1 tbsp. of peanut butter (see note in step 1).
It's 1 tbsp. of honey.
It's 1/2 lb. of fettuccini or spaghetti noodles.
It's 1 tbsp. of olive oil.
Prepare 1 of zucchini, sliced into coins then in half.
Prepare 8 oz. of mushrooms, chopped.
It's 1/2 of onion, diced.
Prepare 3 cloves of garlic, minced.
It's 1 lb. of shrimp, deveined and tails removed.
Prepare 1 handful of cilantro, chopped.
Prepare of green onions.

Once you have the ingredients, the Pad Thai sauce is simple to put together, so don't be tempted to buy bottled or packaged pad Thai sauce, which never tastes as good as fresh. Also, making it yourself means you get to adjust the flavors exactly to your liking. Repeat with remaining oil and shrimp mixture. Add broth, coconut milk, salt and remaining basil mixture to same pan.

"Thai" Noodles with Shrimp instructions

In a measuring cup (or medium bowl) whisk together the soy sauce, brown sugar, ginger, sriracha, sesame oil, peanut butter** (if you'd prefer more texture, leave the peanut butter out of the sauce and top finished pasta with 1/4 cup chopped peanuts instead) and honey until well blended (of using the peanut butter, sauce will be slightly lumpy, but the peanut butter will fully melt and absorb when added to the hot ingredients). Set aside..
Start a large pot of water on high heat. Start step 3 while water is heating..
While waiting on the water to come to a boil, in a large skillet, add the olive oil and heat on medium heat. Once water reaches a boil, add the fettuccini noodles to the pot and cook according to package directions. Add to the skillet the mushrooms, zucchini and onions. Cook for about 5 minutes or so, while your pasta is cooking. After 5 or so minutes, add the garlic. Cook a minute or so more, until fragrant..
Next add the shrimp to the skillet. Cook, stirring often, until shrimp is cooked through (3-4 more minutes)..
Your pasta should be done cooking by now. Drain the pasta and return to the pot..
Add the cooked shrimp and veggies to the pot with the cooked pasta. Pour the soy sauce mixture over the top and stir everything around with a wooden spoon until the sauce has coated everything. Stir in the cilantro and green onions. **(If using chopped peanuts instead of peanut butter in the sauce, then top individual portions with them)..

In a small bowl, mix cornstarch and water until smooth. Drain pasta; add pasta and shrimp to sauce, tossing to coat. Heat half of the oil in heavy large wok or deep skillet over high heat until just beginning to smoke. Hence the title of the recipe — which uses simple ingredients such as local store-bought stir-fry rice noodles, shrimp, fresh vegetables, lime, sugar. Heat a large heavy-duty pan to high heat.