BEST Thai Noodle Seafood Dish
If you’re looking for seafood dishes with an Asian flare, and you love Shrimp Pad Thai, then you will love this Thai Noodle Seafood Dish made with rice noodles, your favorite seafood, and plenty of fresh vegetables! Healthy and springy, we love this for lunch or dinner!
Just in time for spring, or end-of-winter (yes, it’s snowing here in central Oregon as I write), we love a good seafood dish. If you’re looking for seafood dinner ideas, then this is the one! If you’re observing Lent, and love fish on Fridays, then add this Thai Noodle Seafood Dish to your menu!
Shrimp Pad Thai
I just returned from sunny Arizona, where I attended a blogging workshop and stayed with my blogging bestie, RecipeGirl.
We climbed Pinnacle Peak and worked on our blogs, went to a workshop, ate good food, and enjoyed the warm Arizona sunshine.
I got to nap by the pool with Lori’s Labradoodle, Tessie, who like Alder loves the ball!
Thai Noodle Seafood Dish
We ate out a few times at some fresh, healthy restaurants, and this Seafood Thai Noodles recipe reminds me of spring and that sunshine.
It’s packed with your favorite vegetables, seafood and topped with spring onions. All I can say is, delicious for a lunch or light dinner!
Serve Thai Noodle Seafood Dish with cabbage, spring onion, carrots, and sesame.
Oh, and if you can’t find flat rice noodles, regular rice noodles will work!
Paring and thinning out
Moving here to our mountain home almost 2 years ago meant way less space, and having to be more organized. Crazy as it may sound, my fridge and pantry are much smaller, and I love the limited space! In both, I can actually see what I have on hand, and I feel less wasteful.
The same goes for my closet, half of what I had “back home.” Living a simpler, more God-like life has meant I acquire less stuff.
When stuff starts bogging you down, like extra clothes you haven’t worn in ages, or extra food in the pantry, I don’t know about you, but life just feels heavy. And gross. It’s true, I like to keep my pantry stocked, but I’m talking about the stuff way in the back of the cupboard that expires, and you have to toss it.
I want to keep my family, relationships, and faith at the forefront of my life, so I’m always paring and thinning out.
Which means I notice when my fridge needs a good cleaning, and my pantry is bursting at the seams. I’m rethinking what I’m spending money on, and challenging myself to live more simply.
It takes a weight off of my shoulders for sure. Oh, and want to take “simplifying” to a whole new level? On the relationship side, it’s also smart and wise to evaluate how we spend our time in relationships. I’d need a whole new post for that subject though …
In the meantime, ENJOY this springy dish!
Thai Noodle Seafood Dish
If you love Shrimp Pad Thai, then you will love this Thai Noodle Seafood Dish made with rice noodles, your favorite seafood, and plenty of fresh vegetables! Healthy and springy, we love this for lunch or dinner!
- 3/4 cup peanut butter
- 2/3 cup coconut aminos (or soy sauce)
- 2 tsp. fish sauce
- 2 Tbsp. rice vinegar
- 3 Tbsp. honey
- 1 tsp. garlic powder
- 1 inch piece ginger, grated
- 2 limes, juiced
- 1 package frozen seafood blend (thawed, rinsed and dried) and salted
- 1 package rice noodles, cooked
- Salt to taste
- Garnish: Carrots, purple cabbage, sesame seeds, spring onion
- In a large pot, bring water to boil and add noodles. Cook for 12-14 minutes, stirring occasionally. When time is up, strain and rinse under cold water, then set aside.
- In medium bowl, mix together peanut butter, coconut aminos, vinegar, fish sauce, honey, garlic powder, and ginger, and lime juice, then set aside.
- Thaw seafood in warm water. When thawed, rinse in strainer, drain, and pat dry with paper towels to absorb excess water. Lightly salt the seafood and set aside.
- Place noodles in a large pan on medium heat, and add peanut sauce on top. Stir noodles until the sauce is evenly dispersed. When noodles are hot, add in the seafood medley. Turn the heat on low and allow seafood to cook—the shrimp should turn a light pink, and the calamari and scallops should be slightly firm. Make sure not to overlook the seafood, because it will turn chewy!
- When the seafood is fully cooked, turn off heat.
- Serve noodles and seafood with cabbage, spring onion, carrots, and sesame. Garnish with lime slices!
More Pad Thai dishes: Spicy Easy Pad Thai Salad [sooooo good – RE], Zoodle Pad Thai Salad [The View from Great Island], Pad Thai Asian Inspired Turkey Burkery [The Noshery], Shrimp in Thai Coconut Sauce [FoodieCrush].