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Kohlrabi Noodles with Shrimp and Thai Peanut Sauce

Crisp tender kohlrabi noodles draped in a creamy, spicy, and tangy Thai peanut sauce topped with succulent shrimp. Each bite offers a delightful blend of textures and bright flavors. This vibrant and flavorful dish is my absolute favorite way to enjoy this unique seasonal vegetable!

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Calories: 530 kcal
Course: Main Course
Cuisine: Thai

Ingredients

Kohlrabi Noodles
  • 2 medium kohlrabi (or 3 small)
  • 2 cup carrots, grated (3-4 medium carrots)
  • 3 cloves garlic, thinly sliced
  • ⅓ cup cilantro, chopped
  • ½ cup green onions, chopped
  • 2 tablespoon coconut oil, divided
Thai Peanut Sauce
  • ½ cup creamy peanut butter
  • 3 tablespoon fresh lime juice
  • 1 teaspoon fresh lime zest
  • 2 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon chili garlic sauce (i.e. sambal oelek)
  • 1 teaspoon fish sauce
  • 1 teaspoon ginger, grated
  • 1 tsp garlic, grated (about 1 clove)
  • ¼ cup water, divided
Shrimp
  • 2 lb raw shrimp, shell on
  • 2 tablespoon coconut oil
  • 1 inch ginger, peeled and thinly sliced
  • 3 cloves garlic, thinly sliced
  • Salt, to taste
Toppings
  • chili crisp
  • ½ cup roasted peanuts, chopped
  • ½ cup unsweetened coconut, toasted
  • Lime wedges
  • cilantro

Instructions

Spiralizing Kohlrabi:
    Cup of Yum
  1. Cut off the top and bottom of the kohlrabi to make 2 flat ends. Be careful with the root side, it can be tough to cut through.
  2. Peel the outer skin of each bulb of kohlrabi with a vegetable peeler.
  3. Set up the spiralizer. Put the root side of the kohlrabi towards the handle of the spiralizer so that you start spiralizing the top of the kohlrabi. The root side can be too hard to cut through.
  4. Turn the handle clockwise to cut the kohlrabi with the spiralizer.
  5. Store kohlrabi noodles in an airtight container in the fridge until you're ready to cook them. You can also spiralize the carrots if your carrots are big enough.
Noodles and Shrimp:
  1. Combine all sauce ingredients in a small bowl. Add water 1 tablespoon at a time until the sauce reaches the desired consistency. You may need more or less depending on how thick your peanut butter is. Set aside.
  2. Heat 1 tablespoon oil in a large skillet. Add sliced garlic and cook until slightly softened.
  3. Add remaining 1 tablespoon oil. Add kohlrabi noodles and grated carrots. Saute until tender, about 8-10 minutes, stirring a few times.
  4. While the noodles are cooking, heat oil for the shrimp in another skillet.
  5. Add in sliced ginger and garlic. Saute until fragrant. Add shrimp to the pan and season with salt. You may have to work in batches depending on the size of your pan.
  6. Cook shrimp until pink and no longer translucent, about 2-3 minutes per side. Transfer to a plate and keep warm until ready to serve.
  7. When kohlrabi noodles are tender, add sauce to the pan and cook until heated through, about 2 minutes. Remove from heat and stir in cilantro and green onions.
  8. To each bowl, add kohlrabi noodles and shrimp. Drizzle with chili oil (optional). Top with peanuts, coconut, and cilantro. Serve with lime wedges. Enjoy!

Notes

  • The standard "as seen on TV" plastic spiralizer won't cut it (literally) for kohlrabi. You need a stronger metal spiralizer to cut through the tough kohlrabi. Alternatively, you can shred the kohlrabi in a food processor for a similar outcome.
  • Use larger bulbs of kohlrabi instead of smaller bulbs. They fit the spiralizer better and will have a better yield.
  • Kohlrabi is a unique vegetable but it can be substituted. For a similar texture, you can use broccoli stems. However, you probably won't be able to spiralize them. But you can julienne them for a similar outcome. This recipe also works great with rice noodles if you're not into vegetable noodles.
  • Prep the vegetables and sauce in the morning to make cooking at dinner time a breeze!
  • This recipe uses a homemade Thai peanut sauce that's zesty and flavorful. If you have a peanut sauce you like to buy or make, you can use that instead.
  • I like to use shell-on raw wild-caught Argentinian shrimp for this recipe. You can use your favorite shrimp or other proteins like chicken or steak. Or you can omit the protein completely.
  • I like to add extra flavor and texture by topping this dish with roasted peanuts, toasted coconut, chili crisp, cilantro, and a squeeze of lime juice. These are all optional and you can mix and match as you please!
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Nutrition Information

Serving 1serving Calories 530kcal (27%) Carbohydrates 29g (10%) Protein 33g (66%) Fat 28g (43%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 191mg (64%) Sodium 968mg (40%) Potassium 1118mg (32%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 7641IU (153%) Vitamin C 92mg (102%) Calcium 170mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 530

% Daily Value*

Serving 1serving
Calories 530kcal 27%
Carbohydrates 29g 10%
Protein 33g 66%
Fat 28g 43%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 9g 45%
Trans Fat 0.01g 1%
Cholesterol 191mg 64%
Sodium 968mg 40%
Potassium 1118mg 24%
Fiber 10g 40%
Sugar 12g 24%
Vitamin A 7641IU 153%
Vitamin C 92mg 102%
Calcium 170mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.