About This Recipe

This comforting bowl of shrimp and noodles is the perfect solution for quick meals. I garnished mine with mangetouts, lime wedges, cilantro, and a drizzle of chili oil.

If you love noodle dishes, be sure to check out my Spicy Peanut Butter Noodles, Sweet and Sour Chicken Noodles, and Egg Noodles with Ground Beef!

Texture & Taste

Texture: The creamy, thick broth envelops perfectly cooked shrimp, with noodles that are soft and chewy, complemented by the crispness of snow peas and the warmth of chili oil.

Taste: The dish offers a slightly spicy and highly aromatic profile, enhanced by lemongrass, chili, garlic, and ginger from the yellow curry paste, along with notes from the peanut butter and coconut milk. Fresh cilantro and lime wedges add a burst of flavor!

Ease of Preparation

This quick shrimp noodle recipe comes together in under 10 minutes and requires just one pan, making it a breeze to whip up!

Top Tips

• Avoid overcooking the shrimp, as this can make them tough. Add them around 3-4 minutes before serving, or refer to the shrimp package instructions for guidance.
• For the best texture, use fresh udon or ramen noodles, as they cook quickly and provide a delightful bite.

Ingredients and Substitutions

Garlic: Fresh garlic cloves are recommended for the best flavor, but garlic granules can work in a pinch.

Yellow Curry Paste: Thai yellow curry paste contains various aromatic ingredients. If unavailable, red or green curry paste can serve as substitutes.

Soy Sauce: Light soy sauce is used, but dark soy sauce provides a deeper color.

Peanut Butter: I prefer crunchy peanut butter, although smooth can also be used. For those allergic, feel free to replace it with another nut butter.

Coconut Milk: Full-fat coconut milk yields superior flavor, but light cream can be used if preferred.

Liquid Stock: Chicken, fish, or vegetable stock enhances flavor.

Shrimp: Feel free to use prawns, langoustine, or salmon chunks. For a vegetarian option, tofu is delicious.

Noodles: Udon noodles are featured here, though ramen or soba noodles work just as well.

The full list of ingredients and exact measurements can be found in the recipe card below.

Step-by-Step Instructions with Photos

Heat a saucepan over medium and drizzle with oil. Add garlic, followed by yellow curry paste, soy sauce, and peanut butter. Stir-fry for a couple of minutes.

Add coconut milk and chicken stock. Bring to a boil, then simmer for 5 minutes until thickened. Taste and adjust seasoning if needed.

Introduce the shrimp to the broth and stir. Cook for 3-5 minutes until they turn pink.

Add udon noodles (or your choice) and let the soup simmer until the noodles are cooked as per package instructions.

Serve the shrimp with noodles in bowls, topped with mangetouts, cilantro, lime wedges, sesame seeds, and chili oil. Enjoy this delicious meal!

What to Do with Leftovers

Storage: Allow the dish to cool, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.

Freezing: Cool completely and place in airtight containers, labeling them with the date. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Heat in the microwave with the lid slightly ajar, or in a pan over medium-low heat until bubbling and hot.

FAQs