These shrimp rice noodle bowls with peanut sauce are fresh, colorful, and packed with texture in every bite.
They combine tender shrimp, chilled noodles, crisp spiralized vegetables, bright herbs, and a creamy peanut sauce for an easy weeknight meal that still feels special.
Why You’ll Love This Recipe
This recipe is light yet satisfying, making it perfect for lunch or dinner.
The peanut sauce is creamy, savory, tangy, and just a little spicy.
The shrimp cook quickly, and the rice noodles make the meal feel hearty without being heavy.
Fresh basil, mint, cucumber, carrot, and peanuts add crunch, color, and lots of flavor.
What You’ll Need (Ingredient Highlights)
Jumbo shrimp make these bowls filling and cook in just a couple of minutes.
Rice stick noodles create a soft, chewy base that soaks up the peanut sauce beautifully.
Spiralized cucumber and carrot keep the bowls crisp and refreshing.
Fresh basil and mint bring brightness that balances the richness of the sauce.
Creamy peanut butter, tamari, rice vinegar, and sriracha come together for a bold, smooth sauce that ties everything together.
Pro Tips Before You Start
Prepare the ice bath before cooking the shrimp so you can stop the cooking right away.
Do not overcook the shrimp or they can turn rubbery.
Rinse the noodles under cold water after cooking to keep them from sticking and to cool them down for the bowls.
Add hot water to the peanut sauce gradually so it reaches a pourable consistency.
Toss the noodles with only as much sauce as needed, then serve extra on the side if you like.
How to Make Shrimp Rice Noodle Bowls with Peanut Sauce
Step 1 – Cook and chill the shrimp
Fill a large bowl with ice and water to make an ice bath.
Bring a large pot of water to a boil, add a generous pinch of salt, then cook the shrimp for about 2 minutes until just cooked through. Transfer them to the ice bath, let them cool completely, then drain and refrigerate.
Step 2 – Cook the rice noodles
Refill the pot with fresh water and bring it to a boil.
Add the rice stick noodles and cook until al dente, stirring often. Reserve 1/2 cup of the hot water before draining, then rinse the noodles under cold water and keep them in cold water until ready to use.
Step 3 – Make the peanut sauce
In a bowl, whisk together the peanut butter, tamari, rice vinegar, sriracha, and hot water until smooth.
Add a little more hot water if needed so the sauce is easy to drizzle but still thick enough to cling to the noodles.
Step 4 – Toss the noodles
Drain the noodles very well and return them to the pot.
Add your desired amount of peanut sauce and toss until the noodles are evenly coated.
Step 5 – Build the bowls
Divide the noodles among four bowls.
Top each bowl with shrimp, spiralized cucumber, spiralized carrot, chopped basil, chopped mint, and minced peanuts.
Step 6 – Serve
Serve right away while the noodles are cool and the vegetables are crisp.
Add an extra drizzle of peanut sauce on top if you want even more flavor.
What to Serve Them With
These noodle bowls work well on their own as a complete meal.
You can also serve them with fresh spring rolls, edamame, or a light cucumber salad.
For extra heat, add more sriracha or sliced chili on the side.
Variations / Substitutions
Swap the shrimp for grilled chicken, tofu, or thinly sliced steak.
Use soy sauce instead of tamari if you do not need the recipe to be gluten-free.
Add shredded cabbage, bean sprouts, or bell peppers for more crunch.
Use almond butter or sunflower seed butter if you need a peanut-free alternative, keeping in mind the flavor will change slightly.
Storage & Leftovers
Store leftovers in airtight containers in the refrigerator for up to 2 days.
For the best texture, keep extra sauce separate if possible and add it just before serving.
The vegetables are freshest on the first day, but the bowls still taste great chilled the next day.
FAQs
Can I make this recipe ahead of time?
Yes, you can cook the shrimp, noodles, and sauce ahead of time, then assemble the bowls when ready to eat.
How do I keep the noodles from sticking?
Rinse them under cold water after cooking and drain them well before tossing with sauce.
Can I use another type of noodle?
Yes, thin rice noodles work best, but other similar noodles can also be used if needed.
Is the peanut sauce spicy?
It has a mild kick, but you can easily adjust the sriracha up or down to match your taste.
Can I serve these bowls cold?
Yes, they are especially delicious chilled or at cool room temperature.
Can I make this dish gluten-free?
Yes, use gluten-free tamari and check your other ingredients to make sure they fit your needs.
What vegetables work well in this recipe?
Cucumber and carrot are great, but cabbage, lettuce, bell pepper, and bean sprouts also work well.
How do I know when the shrimp are done?
The shrimp should turn pink and opaque and curl slightly without becoming tight or tough.
Final Thoughts
These shrimp rice noodle bowls with peanut sauce are a simple way to make dinner feel fresh and exciting.
They are packed with contrast from cool noodles, crisp vegetables, tender shrimp, fragrant herbs, and creamy sauce. Once you try them, they may become one of your favorite easy meals for busy nights.
Full Recipe Card
Ingredients
- 1 lb 16/20 count jumbo shrimp, peeled and deveined
- 14 oz rice stick noodles, Thai Kitchen brand recommended
- 2 small thin cucumbers OR 1 English cucumber, spiralized using the thinnest noodle blade then trimmed into 4″ sections
- 1 jumbo carrot, spiralized using the thinnest noodle blade then trimmed into 4″ sections
- 24 fresh basil leaves, finely chopped
- 24 fresh mint leaves, finely chopped
- 1/4 cup dry roasted peanuts, minced
For the peanut sauce
- 1/2 cup creamy peanut butter, I use JIF Naturals
- 1/2 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
- 2 Tablespoons rice vinegar
- 1 – 2 Tablespoons siracha chili sauce, Lee Kum Kee brand recommended
- 1/3 cup hot water
Instructions
- Fill a large bowl with ice and water to create an ice bath. Bring a large pot of salted water to a boil, add shrimp, and cook for about 2 minutes until cooked through. Transfer to the ice bath, cool completely, then drain and refrigerate.
- Refill the pot with fresh water and bring to a boil. Add rice stick noodles and cook until al dente, stirring often. Reserve 1/2 cup boiling water, drain the noodles, rinse under cold water, then keep covered with cold water until ready to use.
- Whisk together the peanut butter, tamari, rice vinegar, sriracha, and hot water until smooth. Add more hot water if needed for a drizzling consistency.
- Drain the noodles well and return them to the pot. Add the desired amount of peanut sauce and toss to coat.
- Divide the noodles among four bowls. Top with cooked shrimp, spiralized cucumber, spiralized carrot, basil, mint, and minced peanuts. Serve immediately.
