Planet Hollywood Thai Shrimp Pasta


Planet Hollywood Thai Shrimp Pasta is an incredibly delicious meal! Linguine is tossed with a flavorful homemade Thai sauce, sauteed vegetables, and topped with shrimp and peanuts. If you enjoy shrimp, noodles, and Thai cuisine, this dish is for you!

Copycat Planet Hollywood Thai shrimp pasta in a bowl.Copycat Planet Hollywood Thai shrimp pasta in a bowl.

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What Makes the Planet Hollywood Thai Shrimp Pasta So Good? 

Sure, this may not be ‘authentic’ Thai cooking, but it is darn tasty, so who cares? If you love spice, shrimp, and Asian flavors, trying this recipe is a no-brainer. There is so much going on here flavor-wise that it will surely become a family favorite. 

Why You Should Try This Thai Pasta Recipe

Although the ingredient list is long, and you may need to purchase several of the items online, this is the kind of recipe that is a welcome departure from the everyday. Plenty of Thai shrimp pasta recipes online are simpler to prepare than this one, but none of those have such deep and complex flavors as this version.

To make it more worthwhile, remember that you can double the Thai sauce portion of this recipe and use it as a glaze for grilled pork chops or chicken breasts.

Thai Shrimp Pasta Ingredients

For the Thai sauce, you’ll need:

  • Ketchup
  • Rice vinegar
  • Sesame oil
  • Hot chili oil
  • Garlic powder
  • Onion powder
  • Hoisin sauce
  • Fresh chopped garlic
  • Ginger, chopped
  • Lemon juice
  • Chinese mustard powder
  • Light soy sauce
  • Water
  • Sweet chili sauce
  • Peanut butter
  • Crushed red pepper flakes

For the pasta, you’ll need:

  • Butter
  • Garlic, chopped
  • Shrimp, peeled and deveined
  • A variety of mixed julienned vegetables. Celery, carrots, bell pepper, and onions are great choices. 
  • Fresh cilantro leaves
  • Peanuts 
  • Linguine, cooked 
  • Green onions, sliced
Copycat Planet Hollywood Thai shrimp pasta ingredients on a tray.Copycat Planet Hollywood Thai shrimp pasta ingredients on a tray.

Ingredient Notes and Substitutions

Thai chili oil is much more than just oil and chilies. For the best flavor, use it if you can. Thai and True is a good brand, but it isn’t cheap. If you want a more budget-friendly alternative, you can use a Chinese-style hot chili oil. Although it won’t have all the flavors of a Thai version, it will get you most of the way there. 

S&B Oriental Hot Mustard Powder is a good choice for Chinese mustard powder. If you can’t find Chinese mustard powder, use Colman’s Mustard Powder as a 1:1 substitute. 

Sweet chili sauce is sweet, tangy, and hot. You can find it in most supermarkets or online. Since it is a major flavor component of this recipe, use a good sweet chili sauce.

Use medium-sized shrimp. The 16/20 or 26/30 count size is great. If you don’t know how to peel and devein shrimp, this YouTube video can help. 

How to Make Thai Pasta

To make the Thai sauce:

  1. Blend all the ingredients for the sauce except for the crushed red pepper flakes until smooth. 
  2. Pour the sauce into a container and add the crushed red pepper flakes. 
  3. Cover and put in the fridge.
Homemade Thai sauce in a blender.Homemade Thai sauce in a blender.

To prepare the pasta:

  1. In a large skillet or saute pan over medium heat, saute the chopped garlic in butter until fragrant, about a minute. 
  2. Add the peeled and deveined shrimp. While stirring occasionally, cook the shrimp until pink. Add more butter if the skillet gets dry, and don’t overcook the shrimp.
Cooked shrimp in a skillet.Cooked shrimp in a skillet.
  1. Add the julienned vegetables, half of the fresh cilantro leaves, half of the peanuts, and a half-cup of the Thai sauce to the skillet. Toss to coat the ingredients with the Thai sauce and remove the skillet from the heat after warming the sauce. 
Shrimp, sauteed vegetables, and Thai sauce in a skillet.Shrimp, sauteed vegetables, and Thai sauce in a skillet.
  1. Pick out the cooked shrimp and set them to the side for later. 
  2. Toss the cooked pasta with a cup Thai sauce and divide pasta into bowls.
  3. Place the shrimp around the rims of bowls.
  4. Garnish center of each bowl with the cooked shrimp, sliced green onions, the remaining cilantro leaves, and peanuts.
  5. Serve with additional Thai sauce on the side.
A bowl of copycat Planet Hollywood Thai shrimp pasta.A bowl of copycat Planet Hollywood Thai shrimp pasta.

What to Serve With Thai Shrimp Noodles

An Asian-style salad is a good, fresh side dish. Spring and summer rolls are also nice additions. 

How to Store Thai Pasta

For the best flavor and texture, cook only as much shrimp pasta as you want to eat at the time. However, if you have any leftovers, you can keep them in an airtight container in the fridge for about 24 hours before the pasta softens and the shrimp start to turn.

The sauce on its own will keep in a storage container in the refrigerator for up to five days.

What Is the Best Way to Reheat the Pasta

Warming the pasta on the stovetop is an excellent way to prepare any leftovers from this Thai pasta recipe. 

  1. Place a pan over medium heat, and when it is hot, pour in a few tablespoons of water.
  2. Add the pasta and continuously stir until everything is warmed through, about two to three minutes. 
Overhead view of copycat Planet Hollywood Thai Shrimp pasta.Overhead view of copycat Planet Hollywood Thai Shrimp pasta.

Favorite Shrimp Recipes

Check out more of my easy shrimp recipes and the best Asian recipes on CopyKat!

Copycat Planet Hollywood Thai shrimp pasta in a bowl.Copycat Planet Hollywood Thai shrimp pasta in a bowl.

Planet Hollywood Thai Shrimp Pasta

You can make delicious Thai shrimp pasta for dinner with this easy Planet Hollywood copycat recipe.

Add to Collection

Course: Main Course

Cuisine: American

Keyword: Thai Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Calories: 631kcal


Thai Sauce

  • 2 tablespoons ketchup
  • 3/4 teaspoon rice vinegar
  • 1 1/2 teaspoons sesame oil
  • 1/2 teaspoon hot and spicy oil or chili oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons hoisin sauce
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon chopped ginger root
  • 1/8 cup lemon juice
  • 1/2 teaspoon Chinese mustard powder
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons water
  • 1/4 cup sweet chili sauce
  • 1/2 teaspoon peanut butter
  • 1/2 teaspoon crushed red pepper


  • 1 teaspoon butter plus more if needed
  • 1 teaspoon chopped garlic
  • 2 pounds shrimp peeled and deveined (16/20 or 26/30 count)
  • 1 cup julienne-cut vegetables celery, carrots, bell pepper, and/or onion
  • 1 tablespoon chopped cilantro divided use
  • 1 tablespoon chopped peanuts divided use
  • 10 ounces linguine prepared according to the package directions
  • 2 tablespoons chopped green onions to garnish



  • Place all the sauce ingredients except for the crushed red pepper in a blender and blend well.
  • Then stir in the crushed red pepper.

  • Transfer the sauce to an air-tight container and store in the refrigerator. The sauce will keep for 4 to 5 days.


  • Place a sauté pan over medium heat. Add the butter and garlic to the pan and cook for 1 minute.

  • Add the shrimp and cook for 3 minutes, turning occasionally to ensure even cooking. Add additional butter if the pan becomes too dry.

  • Add the julienned vegetables, half of the cilantro, half of the peanuts, and 1/2 cup of Thai sauce (or more to taste) and mix well. Remove the pan from the heat.

  • Remove the shrimp from the vegetable mixture and set the shrimp aside.

  • Combine the vegetable mixture with the prepared linguine and toss to coat.

  • Divide the pasta with vegetables and sauce between 4 serving bowls.

  • Place the reserved shrimp, tails up, around the rims of the bowls, facing toward the middle.

  • Garnish the center of each bowl with the green onions and the remaining peanuts and cilantro.


Calories: 631kcal | Carbohydrates: 74g | Protein: 59g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 574mg | Sodium: 2568mg | Potassium: 526mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3175IU | Vitamin C: 19.5mg | Calcium: 361mg | Iron: 6.6mg