RECIPE | Spicy Thai Pumpkin Panang Broccoli Shrimp and Noodles

photo credit: seapak


Man, it’s been cold. Only one way to heat up during this frosty season: spicy food!

A few moths ago Richmond hosted an amazing food lovers’ weekend called Fire, Flour, and Fork. It was the most spectacular celebration of food, wine, beer, and spirits I’ve been to and frankly gave big deal food events like Charleston Wine + Food a run for its money!

In the tasting tent, I was introduced to Apinya, an amazing Thai sauce line that is made in Virginia. So tonight, I used their Pumpkin Panang and Thai Chili Sauce to make an incredibly spicy and yummy (AND HEALTHY! Less than 300 cals per serving) dinner.

I also got some amazing gluten-free organic (I know…) noodles from Southern Season today that were the perfect compliment. Enjoy this spicy treat!


-1 bundle of King Soba Pumpkin, Ginger, and Brown Rice Noodles (available on or at Southern Season)

-1 bag steamed broccoli

-20 medium frozen shrimp, peeled

-5 squeezes of Apinya Pumpkin Panang sauce

-5 squeezes of Aninya Thai Chili Sauce

-2 tablespoons of soy sauce



-Heat pan with a small bit of oil and add shrimp

-Follow instructions to cook noodles. Bring water to a boil, then slowly submerge noodles  Cook for 4-5 minutes.

-Steam broccoli in microwave for 5-6 minutes

-Add pumpkin panang, thai chili sauce and soy sauce to shrimp. Cook until pink and cooked through.

-Split noodles, shrimp, and broccoli between 2 bowls.





  1. Can you be more specific about the five squeezes?


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