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Thai Curry Cellophane Noodles

June 7, 2011

Here’s another dish from my "Pasta Passport" recipe spread for Parents Magazine. If you've been shy in the past about trying recipes with an ethnic twist, this is one that will change that forever. It’s so simple to make and the creamy low-fat coconut milk mixed with the curry, ginger, cilantro and just a squeeze of lime makes this dish quite special. Your family will love you for it!

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Thai Curry Cellophane Noodles  (Serves 4)

  • Prep Time:5 minutes,
  • Cook Time: 12 minutes,
  • Total Time: 17 minutes,

Ingredients

  • 1/2 pkg cellophane noodles (aka bean thread noodles)
  • 1 tablespoon cornstarch
  • 1 cup light coconut milk
  • 1 tablespoon vegetable or canola oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 garlic clove, minced
  • 2 teaspoons fresh ginger, minced
  • 2 scallions, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon curry powder
  • 1 pound medium shrimp, shelled and deveined
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

Preparation

  1. 1. Cook noodles according to package directions. Drain and rinse under cold water.
  2. 2. In a bowl combine cornstarch and coconut milk and set aside.
  3. 3. Heat oil in a wok or large sauté pan over medium heat, add onions and sauté for 2-3 minutes.
  4. 4. Add red bell pepper, garlic, ginger, scallions, salt and curry powder, and sauté another 2-3 minutes.
  5. 5. Add shrimp and cook for 3-4 minutes, continuously stirring.
  6. 6. Create a well in the center of the wok or pan, pour in the coconut mixture, lime juice and cilantro, and heat for 30 seconds or until mixture starts to thicken up. Then, stir to coat all the ingredients.
  7. 7. Add the drained noodles and stir for another minute or until noodles are coated with the sauce and heated through.
  8. 8. Serve.
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Comments






  1. thai

    January 31, 2013 at 9:50 pm

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    March 9, 2012 at 1:58 pm

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  3. Meghna Grover

    February 16, 2012 at 3:49 pm

    Reply

    Fabulous! Easy! I added some shredded cabbage, for an additional veggie. Turned out fabulous. My 3 year old and 18 month old gobbled it down! Next time I will add some cubed tofu too!

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  7. Julie p

    June 12, 2011 at 6:57 pm

    Reply

    Saw this in Parent’s and already had it on the menu– note that they had pork listed vs shrimp. We really enjoyed this.

    One question though- how do you keep the noodles from clumping together?

  8. Betsy

    June 8, 2011 at 12:42 am

    Reply

    this looks so yummy! Where do you find the noodles?

    • catherine

      June 8, 2011 at 5:30 pm

      Reply

      I bought the noodles at a local asian market. You can also use rice noodles.

  9. Cat Bro

    June 7, 2011 at 2:19 pm

    Reply

    Tina: Personally, I would sub in chicken or lightly fried tofu for my shellfish allergic son. Good luck!

  10. Tonia

    June 7, 2011 at 2:10 pm

    Reply

    My daughter is allergic to coconut, is there anything I can substitute in place of the coconut milk?? (like milk)
    she would LOVE this dish…she has a little obsession with shrimp :)

    • catherine

      June 8, 2011 at 5:33 pm

      Reply

      You can sub in chicken or pork :)

    • Amy C.

      June 7, 2011 at 5:53 pm

      Reply

      I was going to ask the same question! It seems a bit silly, since it’s a major part of the recipe and flavor…but are there any options?

  11. kate

    June 7, 2011 at 2:05 pm

    Reply

    Allyson: Asian grocery stores carry powdered coconut milk in packets, if you’re trying to avoid cans.

  12. Tina

    June 7, 2011 at 10:48 am

    Reply

    If you’re allergic to shellfish, what might be a good substitute?

  13. Karen

    June 7, 2011 at 8:38 am

    Reply

    I understand the need to stay away from cans but really the brown one from Thailand is the best. You can use the extra milk leftover for weelicious’ carrot coconut apple muffins which are super delish.

  14. allyson

    June 7, 2011 at 8:11 am

    Reply

    Luv thai curry! Sounds great! I’m trying to stay away from cans. Are there any good coconut milk products that are not canned which could be used in this recipe? Thx!

    • Daycare Karen

      June 18, 2011 at 10:39 pm

      Reply

      Check out frozen coconut milk in Asian markets. Good luck



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