Shrimp with Rice Noodles and Peanut Sauce



Serving size

4 ounces shrimp with noodles and sauce
30 Minutes

This recipe can easily be multiplied. Leftovers are fair – reheat gently to avoid overcooking the shrimp.

Shrimp with Rice Noodles and Peanut Sauce


2 Tbsp. Peanut butter, no salt added
1/4 cup Lite Coconut Milk
1 3/4 cup Water
1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 tablespoon Rice Vinegar
1/8 tsp. Cayenne pepper
1/4 tsp. Ground ginger
2 tsp. Sesame oil
1/2 small White onions (diced)
1 stalk, medium (7-1/2 inch - 8 inch long) Celery, raw (finely diced)
2 medium Carrots, raw (peeled and diced)
4 ounce Brown rice noodles
8 Ounces Shrimp, raw (peeled and deveined)
2 Tbsp. Coriander (cilantro) leaves, raw


Whisk together the peanut butter, coconut milk, water, soy sauce, cayenne pepper, rice vinegar, ginger and pepper. When the sauce is well blended, set aside.

Place the sesame oil in a large skillet over medium high heat. Add the onion and cook for about 2 minutes, stirring frequently. Add the celery and carrots. Cook for about 2 minutes, stirring frequently.

Add the peanut sauce and stir. Add the rice noodles and cover. (Do not precook the noodles.)

Cook for about two minutes and stir the noodles into the sauce using tongs. Cover and cook for another two minutes and stir.

Add the shrimp and cover. Stir the shrimp and the noodles about every 2 minutes. The shrimp will take about 8 - 10 minutes to cook through. Add water 1/4 cup at a time as needed.

Serve topped with cilantro.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use low sodium tamari sauce instead of soy sauce.


This is a low sodium recipe.

Recipe Notes

In your neighborhood Asian restaurant this recipe would likely have twice the fat and 4 times the sodium. In the time it takes to drive to and from the restaurant you can have much better food cooked in a single pan. Easy!

I love the rich peanut flavor and cooking the rice noodles this way help create a silky sauce. If you like it a bit spicier you can replace some of the sesame oil with chili oil. 1/4 or 1/2 teaspoon will add a lot of flavor.

"Peanut butter [is] the pâté of childhood."

Florence Fabricant, Writer