06/20/2026
Peanut Chili Rice Noodles with Shrimp and Shiitake Mushrooms
Life is busy, and after a long day of work, the last thing most of us want is to spend hours making supper. We want something quick, comforting, and packed with flavour.
My wife and I often gravitate toward Asian-inspired comfort foods. Having a few versatile ingredients and condiments on hand makes it easy to create delicious meals with minimal effort.
One of my favourite ingredients lately has been the freeze-dried shiitake mushrooms from simplyharvestfoods, a locally owned producer of gourmet mushrooms. I’ve enjoyed cooking with their fresh mushrooms for years, and their freeze-dried version is incredibly convenient. Combined with a few Prairie Heat Foods products, they help create flavourful meals with very little preparation.
This recipe takes inspiration from peanut-flavoured rice noodle dishes such as Pad Thai, although it is not intended to be a traditional version. It is a simple weeknight meal that comes together quickly and delivers plenty of comfort and flavour.
Ingredients
• 2 Tbsp sesame oil
• 6 oz rice noodles
• Salt, as needed
• 12 shrimp, peeled, deveined, and thawed
• ¼ cup rehydrated shiitake mushrooms
• ½ large red bell pepper, sliced
• 1–2 celery stalks, sliced
• ¼ yellow onion, sliced
• 3 Tbsp chunky peanut butter
• 1 Tbsp chili oil, plus extra for serving
• 2 Tbsp soy sauce
• 4 oz water
• Roasted salted peanuts
• Sesame seeds
Directions
1. Rehydrate the mushrooms by covering them with very hot water for 5–10 minutes.
2. Bring 3 litres of water to a boil. Add salt and cook the rice noodles for about 4 minutes, or until tender. Drain and set aside.
3. In a small bowl, combine the peanut butter, chili oil, and soy sauce.
4. Slice the onion, bell pepper, and celery.
5. Heat the sesame oil in a wok or large frying pan. Sauté the vegetables until they begin to soften. Add the shrimp and cook until almost done. Stir in the mushrooms, sauce, and noodles. Add the water gradually, stirring until the sauce evenly coats the noodles.
6. Serve in bowls and finish with extra chili oil, roasted peanuts, and sesame seeds.
