Spicy Thai Chili Shrimp Lo Mein with Crunchy Peanuts

This vibrant noodle stir-fry brings together succulent shrimp, crisp green beans, tender bok choy and hearty cabbage in a sauce that’s perfectly balanced between sweet, salty and spicy. A squeeze of fresh lime juice brightens every bite, while chopped peanuts add a satisfying crunch.

Ready in just 20 minutes, this dish is ideal for busy weeknights when you crave something delicious without spending hours in the kitchen. It’s a complete meal that’s sure to become a family favorite.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim green beans if necessary. Quarter the lime. Roughly chop the cilantro.
2. Once the water is boiling, add the lo mein noodles. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While the noodles cook, rinse the shrimp under cold water and pat dry with paper towels. Season all over with garlic powder.
4. Heat a large drizzle of oil in a large pan over high heat. Add the shrimp, green beans and bok choy and napa cabbage. Cook, stirring occasionally, until the vegetables are browned and tender and the shrimp are opaque and cooked through, 4-6 minutes.
5. Stir in the sweet soy glaze, sweet Thai chili sauce, 1 tablespoon butter and chili flakes to taste. Cook, stirring, until everything is coated, 1-2 minutes. Remove from heat.
6. Stir in the drained noodles and the juice from two lime wedges until thoroughly combined. Taste and season with salt and pepper.
7. Divide the lo mein between shallow bowls. Garnish with peanuts and cilantro. For extra crunch, toast the peanuts in a hot dry pan before adding. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein noodles with udon, soba or even spaghetti. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan or microwave until warmed through.

Is this recipe gluten-free?

No, as written it contains wheat noodles and soy glaze. For a gluten-free version, use gluten-free noodles and tamari instead of sweet soy glaze.