Thai Paella

Thai Paella


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Paella is traditionally a Spanish seafood dish, but we’ve created a Thai twist by using a Udon noodles and a Thai-inspired sauce.

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Chicago, IL

Time needed

5 min preparation + 10-15 min cooking

Serving Size / Yield

6 servings


  • 1 pound shrimp, peeled and deveined
  • 1 pound mussels
  • 2 pounds brown rice noodles
  • 1 pint red grape tomatoes
  • 1 pint yellow grape tomatoes
  • 1 cup peas, steamed and drained
  • 2 tablespoons Peanut oil
  • 2/3 cup vegetable broth
  • ¼ cup peanut butter
  • 1 tablespoon garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon crushed red pepper

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Whisk together the vegetable broth, peanut butter, garlic, soy sauce, honey, and crushed red pepper in a small bowl and set aside.

Slice the tomatoes and prepare the noodles according to package instructions. Heat about 1 inch of peanut oil in a large skillet. Fry the shrimp for 2 minutes on each side, then cook the mussels for 2 minutes total. Drain the seafood on paper towels and cool. Drain the noodles and place them in a large casserole dish. Add in the seafood, tomatoes, peas, and sauce, tossing. Serve warm and enjoy.

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