• 1 package of Lotus Foods Rice Ramen Noodles (4 cakes)  
  • I am gluten free so I use Rice ramen – you can use whatever Thai rice noodles you would like.  
  • 16 oz uncooked shrimp (4oz per person) 
  • Oil for cooking  
  • I use extra virgin olive oil or sesame oil for this dish 
  • zucchini or yellow squash 
  • Option: you can use half zucchini and half yellow squash for a little extra flavor!  
  • red bell peppersliced not diced 
  • broccoli crown, small 
  • white onionchopped 
  • 1 bunch of cilantro 
  • ½ bunch of green onions 
  • 2 cloves chopped garlic  


  • tbsp sesame oil  
  • tbsp soy sauce 
  • 1 tsp peanut butter (optional) 
  • 1 tbsp honey 
  • I do mine to taste because I do not like the sauce to be too sweet 
  • 1 tbsp red miso paste 
  •  1 tbsp Thai chili paste  
  • (can use siracha instead – or both if you like a little extra kick) 
  • 1 tbsp of minced garlic 
  • Juice of 1 lime 
  • ½ tbsp red pepper flakes 
  • If the sauce is too runny you can add a smidge of xanthan gum  


  • First things first – prep all of your ingredients! I start with chopping all of my veggies, herbs and garlic.   
  • You will want to make the sauce first by combining the chili paste, miso paste, sesame oil, soy sauce and peanut butter. Mix until fully incorporated.   
  • Add the garlic, lime juice, red pepper flakes and honey. Mix until fully incorporated; you want the sauce to be loose so it will cover your noodles and veggies. (If it is a little too runny you can add in a 1/4th tbsp of xanthan gum. This won’t change the taste but will help the sauce coat the food.)  
  • Place a large skillet on high heat and coat with cooking oil (olive oil or sesame) 
  • Once the skillet is visibly hot- add and the onions and peppers and lightly sauté. Then add the broccoli. Add the squash in when the broccoli is mostly cooked to your liking, salt and pepper (lightly, remember soy sauce is salty!) and garlic. Continue the sauté until desired texture; I enjoy a slight bite to my veggies.  (These will take a moment to soften up and get some nice color – keep an eye on them and toss regularly. I usually will add a dash of oil at this point to ensure the veggies don’t stick.)  
  • Time to cook the shrimp! I like to toss my shrimp in a little oil, lime, salt and pepper before cooking them as it adds slightly more depth to the dish. 
  • Place a skillet ohigh heat with an even coating of oil. Add the shrimp once hot and sear on both sides. This will take about 5 minutes. *I like to squeeze a little fresh lime over my shrimp while cooking to make sure they do not stick to the pan. * 
  • While the veggies are sautéing you want to cook the noodles per the directions on the package you chose. (The lotus brand only takes 4 minutes so keep an eye on them!)
  • Drain the noodles and add a touch of oil to them – this will keep them from sticking together. 
  • Once the veggies are cooked to your liking turn the heat down to low and add the noodles, Thai sauce, shrimp and cilantro to the pan. Carefully mix together so the sauce is coating the entirety of the pan. (I say carefully because rice noodles are easy to break.)
  • Top with cilantro and green onion if you wish. (Sometimes I like to use sesame seeds as well. )
Dobbes Family Winery Spicy Thai Noodles with Shrimp

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