Spicy Thai Noodles

The frigid temperature in Halifax today is enough to send a chill down your spine and back up again. After copious amounts of tea, and a hot water bottle on my lap, my last resort is a spicy dish to get my blood flowing again. I swiped this recipe from the back of a frozen veg bag, and I haven’t looked back since. This is one of my favorite mid-week-dinners; it is so simple and with all those veggies it’s actually good for you. 

Spicy Thai Noodles with Shrimp


  • Rice noodles (purple package)
  • Sesame Oil – 2tsp
  • Sodium Reduced Soy Sauce – 1/4 cup 
  • Sodium Reduced Chicken/Veg broth – 1/4 cup 
  • Peanut butter – 1tbsp 
  • Sugar (1pk Splenda) – 2tsp 
  • Minced Ginger – 2tsp
  • Canola oil -1 tsp
  • Garlic cloves – 2
  • tsp red pepper flakes- 1/4 – 1/2 tsp (easy tiger)
  • Green Giant Valley Selections Japanese Mix – 1pkg
  • medium sized shrimp , peeled, deveined. (could use tofu/ chicken)
  • Chopped Cilantro – 1/4 cup 

Bring a large pot of water to a boil over high heat
Add noodles and cook according to package (usually 5 mins)
Drain well and toss with sesame oil (set aside)
In a small bowl whisk together soy sauce, broth, peanut butter, sugar and ginger. 
Heat oil in a large frying pan. 
Stir in garlic and red pepper flakes. Cook 30 seconds. 
Stir in vegetables and cook, stir on medium-high heat (3-4 minutes)
Add shrimp and cook until they turn pink. Stir in soy mixture and cook stiring occaisionally for 1 minute. 
Toss with noodles, sprinkle with cilantro

Makes 4-6 servings
230 calories, 7 g fat, 29g protein, 15g carbohydrates. 

sincerely freezing,

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1 Comment

  • Reply styleonthecouch January 25, 2011 at 3:45 am

    it's very cold in NYC this week – this recipe is just the stuff we need!


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