Shrimp Pad Thai with a Spicy Peanut Sauce

  • Author: Autumn Reo of


Easy, quick and with a little spice, this is a weekday meal that’s always nice!



  • 12 ounces shrimp, deveined, cooked (you can use any protein, but shrimp is quickest!)
  • 12 ounces of rice noodles (I prefer linguine but you can use smaller if you need to.)
  • 4 tablespoons sesame oil
  • 1/2 cup green onions, chopped
  • 1 cup carrots, shredded
  • 1 cup peppers (I used a mix of red and green)
  • 3 tablespoons garlic, minced
  • 1/2 tablespoon ginger (super for your digestive system)
  • 1/2 tablespoon turmeric (super for your immune system)
  • 1/4 cup honey, local
  • 1/4 cup creamy Peanut Butter
  • 1/4 cup soy sauce (or tamari)
  • 3 tablespoons rice vinegar
  • sriracha sauce (season to your liking)
  • 1/2 cup roasted peanuts, chopped
  • Optional: cilantro chopped
  • Optional: lime, sliced


  1. Boil pasta as directed.
  2. Drain and return to pot and 1/2 sesame oil and toss.
  3. In another pot, heat rest of sesame oil over medium heat and add vegetables and spices.
  4. Saute until tender.
  5. Add honey, peanut butter, soy sauce and sriracha and simmer two minutes.
  6. Pour sauce into pot with noodles and toss well.
  7. To serve, garnish with chopped peanuts, chopped cilantro, and a quarter of lime.


  • Pairs well with a pinot grigio!