Sweet Chili Garlic Shrimp Noodles

Glossy, garlicky, and just sweet-hot enough to keep you twirling — these sweet chili garlic shrimp noodles are the 20-minute dinner that tastes like takeout, only better. Juicy shrimp, slurp-worthy noodles, and a honey lime glaze that coats every single strand, finished with fresh cilantro, crunchy peanuts, and a squeeze of lime.

Ingredients

• 8 oz rice noodles or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons vegetable oil, divided
• 5 cloves garlic, thinly sliced
• 1/2 cup sweet chili sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon chili flakes, plus more to taste
• 1 teaspoon fresh ginger, grated
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, roughly chopped
• Lime wedges, for serving
• Salt and black pepper, to taste

Instructions

• Cook the noodles according to the package directions until just tender, then drain, reserving 1/2 cup of the cooking water.
• While the noodles cook, whisk together the sweet chili sauce, honey, soy sauce, lime juice, chili flakes, and ginger.
• Heat 2 tablespoons of oil in a large skillet or wok over high heat. Season the shrimp with salt and pepper, then sear for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
• Add the remaining oil to the same skillet and cook the garlic over medium heat for 30 seconds, just until fragrant — don’t let it brown.
• Pour in the sauce and simmer for 1 minute until slightly thickened and glossy.
• Add the drained noodles and toss well, loosening with splashes of the reserved cooking water until every strand is coated.
• Return the shrimp to the pan, toss once more, and cook for 1 minute until everything is heated through.
• Serve immediately topped with green onions, cilantro, chopped peanuts, and lime wedges, with extra chili flakes for anyone who likes it spicier.

Pro Tips

• Don’t overcook the shrimp — pull them as soon as they curl into a C shape so they stay juicy.
• Have all the sauce ingredients mixed before you start cooking; this dish moves fast once the pan is hot.
• For a milder version, halve the chili flakes; for extra heat, add a sliced fresh chili with the garlic.
• Toss the noodles straight from the pot while hot so the sauce clings instead of pooling at the bottom.