Thai Shrimp Noodle Bowls


“Do not post something involving cheese” (see previous recipe below). Noted. Result? Thai shrimp noodle bowls.

Thai food is a new love of mine. The spiciness, use of nut-based-sauces (Peanut sauce on everything? Yes please), and layers of flavor appeals to just about everything cooking is to me. The challenge I faced with my newfound passion was two fold- a.) Thai food can be expensive and b.) Thai food is expensive.

And then I come across this recipe- marinated shrimp in a soy-lime broth- all for about the cost of what one Thai dish would be at your local restaurant, if not less. Oh, and the best part? You bake the shrimp pouches in the oven. Anytime you get to say the word pouches in a recipe it automatically makes it cuter and a bit quirky.



Pouches of powerful, peppy (culinary) presents.

Pouches. You’re welcome.

So get your Thai on, take out the stress of your day by breaking up some ramen noodles, and make an aluminum pouch, dang it.

This recipe was taken from It serves 4 and took about 30 minutes to make.


  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 2 garlic cloves, finely chopped
  • 2 scallions, thinly sliced, dark green slices set aside
  • 1/2 red onion, finely chopped (about 1/3 cup)
  • Pinch of crushed red pepper flakes
  • 1 ounce peeled baby shrimp, thawed
  • 2 3 ounce packages  ramen noodles


  1. Preheat the oven to 400 degrees . In a medium bowl, whisk together 1/2 cup water with the lime juice, soy sauce, sugar, garlic, white and light green scallion slices, onion and red pepper flakes. Add the shrimp and marinate for 10 minutes. I suggest adding some of the flavor from the packet that comes with your ramen noodles to the marinade. I found my pouches (ok, this is excessive-there was no need to bold this word- but I can’t help it. It’s too fun) needed a bit more flavor.
  2. Meanwhile, break the ramen noodles into small pieces and divide evenly among the centers of four 16-inch-long sheets of heavy-duty foil. Top with equal amounts of the shrimp mixture. Pull up the sides of the foil and pour 1/3 cup water over each of the shrimp-and-noodle mounds. Crimp the sides of the foil to enclose, and transfer the pouches to a rimmed baking sheet. Bake until the shrimp and noodles are cooked through, 8 to 10 minutes. Depending on how many shrimp you put in each pouch you might need a bit longer- just make sure your shrimp are pink when you take them out of the oven.
  3. Transfer to individual bowls and top with the dark green scallion slices. Also a squirt of sriracha works beautifully here.

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