Thai Shrimp Street Noodles

I’ll know this isn’t a trendy thing to say, but I just don’t like kimchi. I don’t like pickled things very much and though I normally love spicy, I just can’t get on board with pickled and spicy. Now, this brings me to this stir fry: Thai Shrimp Street Noodles. One big change I made to the original was adding in cabbage (by the way, I’m not sure how authentic it is in Thai cuisine, but I like it and I’m rolling with it). And in this stir fry, the cabbage is reminiscent of kimchi, but I actually enjoy it. It’s cooked in a spicy sauce, but isn’t pickled, so that makes all the difference to me. And hey! After it’s cooked in the sweet chili sauce, it even looks like kimchi. I think the leftovers tasted even better the next day. So the moral of this post is this: Whether you are a kimchi lover or hater, you should try this stir fry and not be scared of the spicy cabbage.

Thai Shrimp Street Noodles Thai Shrimp Street Noodles Thai Shrimp Street Noodles

5.0 from 1 reviews
Thai Shrimp Street Noodles
Prep time
Cook time
Total time
Thai Shrimp Street Noodles are delicious stir-fry.
Serves: Serves 4
  • Shrimp + Marinade
  • • 1 pound shrimp, peeled and deveined
  • • ½ teaspoon salt
  • • ½ teaspoon pepper
  • • 2 garlic cloves, minced
  • • ¼ cup olive oil
  • • ⅓ cup sweet chili sauce
  • • 1 tablespoon soy sauce
  • • 1 tablespoon rice vinegar
  • Noodles
  • • 1 bunch of bok choy, greens sliced off
  • • 8 oz rice noodles
  • • ½ cup light coconut milk
  • • ¼ cup sweet chili sauce
  • • 1 tablespoon rice vinegar
  • • 1 tablespoon lime juice
  • • 4 garlic cloves, minced
  • • ½ medium green cabbage, thinly sliced
  • • ⅓ cup freshly torn cilantro, plus more for garnish
  • • ⅓ cup chopped peanuts, plus more for garnish
  1. Mix together the salt, pepper, garlic, olive oil, sweet chili sauce, soy sauce, and rice vinegar in a medium bowl. Evenly pour over the shrimp. Refrigerate and marinate for 15 minutes.
  2. While the shrimp are marinating, cook the rice noodles according to the package instructions. If the noodles are finished before you are ready to use them, keep them in cold water.
  3. Heat a large skillet or wok over medium heat and add the shrimp (do not pour in any excess marinade). Cook, stirring occasionally, until pink and opaque, about 4-5 minutes. Remove from skillet and set aside. Turn the heat down to low. Pour in the coconut milk, sweet chili sauce, rice vinegar, lime juice, and garlic, stirring to combine. Increase the heat to medium-low and simmer until slightly, about 5 minutes. Stir in the cabbage and bok choy and cook for 3-5 minutes, or until wilted. Toss in the noodles, cilantro, peanuts, and cooked shrimp.
  4. Serve with extra cilantro, peanuts, and lime.

Adapted from How Sweet Eats


  1. Kayla Compton says

    Looks great! My mother is from Thailand so I grew up with this cooking everyday. All of these ingredients go so well together!!


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