Thai Shrimp Noodles
Thai-Style Roasted Shrimp Noodles with Crushed Peanuts
Sheet-pan roasted shrimp brings concentrated flavor to silky rice noodles dressed in a sweet-savory peanut sauce. Everything comes together in one bowl with fresh crunch from carrots and peanuts — no wok required, but all the satisfaction of your favorite Thai takeout.
Sheet pans don't get nearly enough credit in Asian cooking. While most of us think wok or nothing when it comes to noodle dishes, roasting brings its own magic to the table — concentrated caramelization that you simply can't get from stovetop stir-frying. The shrimp develop these golden edges while staying perfectly tender inside, and that slight char becomes part of the flavor profile rather than just a cooking method.
This dish is what happens when Thai street food meets American convenience cooking. The sauce walks that perfect line between sweet and savory, with peanut butter doing double duty as both richness and body. Unlike traditional pad thai where timing is everything and the heat needs to stay high throughout, this version gives you breathing room. You roast the shrimp, toss the sauce with warm noodles, and fold everything together off the heat.
What makes this particularly satisfying is how all the textures play together. Silky rice noodles, tender shrimp with those crispy edges, fresh crunch from raw carrots, and the final hit of crushed peanuts on top. It's the kind of dish that eats like takeout but feels cleaner somehow — you know exactly what went into it, and your kitchen smells incredible for hours afterward.
Ingredients
- 1 lbmedium shrimp, peeled and deveined
- 1 tbspolive oil
- kosher salt and freshly cracked black pepper
- 1 lbrice noodles (pad thai width works best)
- 2 large carrots, peeled and shredded
- ¼ cupdry roasted peanuts, roughly chopped
- 2 green onions, thinly sliced on the bias
- 2 tbspfresh cilantro leaves, roughly chopped
- ¼ tspsesame seeds for garnish
sauce
- ¼ cupreduced sodium soy sauce
- 2 tbspsmooth peanut butter
- 2 tbspneutral vegetable oil
- 2 tbsptoasted sesame oil
- 1 tbsphoney
- 1 tbsplight brown sugar
- 1 tspred chili paste with garlic (sambal oelek works great)(optional)
Instructions
- In a medium bowl, whisk together all the sauce ingredients until the peanut butter is fully incorporated and the mixture is smooth. The sauce should coat the back of a spoon — if it seems thick, add a tablespoon of warm water to loosen it up.
- Get your oven preheated to 400°F and lightly oil a large rimmed baking sheet. You want enough space for the shrimp to spread out in a single layer without crowding.
- Arrange the shrimp on your prepared baking sheet and drizzle with olive oil. Season generously with salt and pepper, then toss everything together with your hands to make sure each shrimp is well-coated.
- Slide the shrimp into the oven and roast until they're pink, opaque, and just cooked through, about 6-8 minutes depending on their size. They should have a slight caramelized edge but still be tender. Remove and let them cool slightly.⏱ 8 min
- Meanwhile, bring a large pot of well-salted water to a rolling boil and cook your rice noodles according to the package directions. Drain thoroughly and return them to the pot — you don't want excess water diluting your sauce.
- Add the prepared sauce to the warm noodles and toss until every strand is coated. Fold in the roasted shrimp, shredded carrots, chopped peanuts, green onions, and cilantro, mixing gently but thoroughly to distribute everything evenly.
- Divide among bowls and finish with a sprinkle of sesame seeds. Serve right away while the noodles are still warm and the flavors are bright.
Tips & Tricks
- Don't skip the step of coating each shrimp individually with oil and seasoning — this ensures even browning and prevents any from drying out during roasting.
- Your sauce will seem thick at first, but the warm noodles will help it loosen up and distribute evenly when you toss everything together.
- Shred the carrots right before serving to keep them crisp and bright — they'll start losing their crunch if they sit too long in the warm noodles.
- If your rice noodles clump together after draining, run them briefly under warm water and shake off the excess before adding the sauce.
- Save a few whole peanuts and cilantro leaves for garnish — the visual contrast makes the dish look as good as it tastes.
Frequently Asked Questions
Can I use a different type of noodle if I don't have rice noodles?
Fresh lo mein noodles or dried linguine work well as substitutes. Cook them according to package directions and they'll hold the sauce just as nicely, though the texture will be slightly different from traditional rice noodles.
How do I know when the shrimp are perfectly cooked?
Look for shrimp that have turned pink and opaque throughout, with slight golden edges from the roasting. They should feel firm but not tough — overcooked shrimp will be rubbery and difficult to chew.
What can I substitute for the chili paste if I want it milder?
Simply omit the chili paste entirely for a mild version, or use a pinch of red pepper flakes instead. The dish will still have plenty of flavor from the peanut sauce base.
Can this be made ahead or does it need to be served immediately?
This is best served right away while the noodles are warm and the vegetables are crisp. The sauce will absorb into the noodles over time, making them less silky and more dense.