Dinner · Thai

Spicy Thai Shrimp Noodles

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 1, 2026

This is the kind of stir-fry that comes together faster than takeout and tastes brighter than anything in a paper box. Rice noodles, plump shrimp, and ribbons of egg get tossed with chili, ginger, lime, and fresh herbs for a quick weeknight dinner with real punch.

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Spicy Thai Shrimp Noodles

Why you'll love this

  • On the table in about 25 minutes.
  • Bright, fresh, and packed with herbs and lime.
  • One pan does most of the work.
  • Easy to adjust the heat to your taste.

EveryDayMeal recipe

Spicy Thai Shrimp Noodles

Prep
15m
Cook
10m
Total
25m
Serves
2
Level
Easy

Ingredients

  • 7 oz rice noodles
  • 1 tablespoon toasted sesame oil
  • 2 eggs, beaten
  • 1 red chili, chopped
  • 1 inch piece fresh ginger, peeled and minced
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon soy sauce
  • 1 bunch fresh cilantro, chopped
  • small handful fresh mint, chopped
  • 1 lime, zest and juice
  • handful roasted peanuts, chopped

Equipment

  • Large frying pan or wok
  • Pot for boiling noodles
  • Colander
  • Sharp knife
  • Cutting board

Instructions

  1. Cook the rice noodles according to the package directions, then drain and set aside. Rinsing them briefly under cool water stops the cooking and keeps them from clumping while you finish the rest.
  2. Heat the sesame oil in a large frying pan or wok over medium heat, then pour in the beaten eggs and swirl to form a thin omelette. Cook 1 to 2 minutes until the top is nearly set, flip, and cook 1 minute more, then slide it out and slice into thin strips.
  3. Add the chopped chili and minced ginger to the same pan and fry for 1 to 2 minutes, until fragrant and just starting to soften, so the base tastes lively rather than raw.
  4. Tip in the drained noodles, shrimp, and egg strips, then splash in the soy sauce. Stir-fry for about 1 minute, tossing until the shrimp turn pink and opaque and everything is hot through.
  5. Toss in the chopped cilantro and mint, add the lime zest and juice, and scatter the chopped peanuts over the top. Serve right away while it is warm and fragrant.

Tips from the kitchen

  • Have everything chopped and the noodles cooked before you turn on the heat, because stir-fries move fast once the pan is hot.
  • If your shrimp are raw, they will only need a minute or two to turn pink, so watch them closely to keep them tender.
  • Add the lime juice at the very end off the heat to keep its fresh, bright flavor from cooking off.

Estimated nutrition per serving: 540 cal · 42g protein · 55g carbs · 16g fat

Make it your own

  • Swap the shrimp for sliced chicken or firm tofu.
  • Add a handful of snap peas or shredded carrot for extra crunch.
  • Use cashews instead of peanuts if you prefer.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot pan with a splash of water to loosen the noodles. This dish is best fresh, since the herbs fade over time.

Good to know

Can I use cooked shrimp?
Yes. Add already cooked shrimp at the very end just to warm through, about 1 minute, so they do not turn rubbery.
How spicy is this?
It has a gentle kick from one red chili. Remove the seeds for milder heat, or add a second chili for more fire.
What noodles work best?
Flat or thin rice noodles both work. Just cook them per the package and drain well before adding to the pan.
Can I make it ahead?
You can prep the shrimp, chop the herbs, and cook the noodles ahead, but stir-fry everything just before serving for the best texture.

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