No need to go out for Thai food at a restaurant when you can easily make Thai Curry Cellophane Noodles in the comfort of your own home. 

Thai Curry Cellophane Noodles from Weelicious.comPin

I try to take my kids out for international cuisine several times a month. The experience not only gives them exposure to different types of food, but people and cultures from around the world. One of their absolute favorites in Thai cuisine. The basis of Thai cuisine includes these four flavors: spicy, sweet, sour and salty. When you mix these tastes together, total magic happens. 

In these Thai Curry Cellophane Noodles the fresh ginger adds tons of flavor (not spice). You get a little zip from the lime, a touch of sweetness from the coconut milk and saltiness from the shrimp. It’s the perfect combo! 


I love this recipe because it’s so simple to make plus anytime you make something at home you have the option to make it a much healthier version of the takeout version. For instance, I used low-fat coconut milk which is super creamy. But you can, of course use full fat coconut milk too. Mixing it with the curry, ginger, cilantro and just a squeeze of lime makes this dish quite special. 


If shrimp isn’t your favorite this recipe could easily be made with chicken instead or if you’re vegetarian feel free to leave it out completely. Feel free to add tofu if you wanted too! Don’t be afraid to play around with it so that it fits your dietary preferences! 

If you’ve been shy in the past about trying recipes with an ethnic twist, this is one that will change that forever. Your family will love you for it! If you try out this recipe tag me on social media – @weelicious 🙂 


Thai Curry Cellophane Noodles

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes


  • 1/2 package 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


  • Cook noodles according to package directions. Drain and rinse under cold water.
  • In a bowl combine cornstarch and coconut milk and set aside.
  • Heat oil in a wok or large sauté pan over medium heat, add onions and sauté for 2-3 minutes.
  • Add red bell pepper, garlic, ginger, scallions, salt and curry powder, and sauté another 2-3 minutes.
  • Add shrimp and cook for 3-4 minutes, continuously stirring.
  • 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.
  • Add the drained noodles and stir for another minute or until noodles are coated with the sauce and heated through.
  • Serve.


Calories: 370kcal | Carbohydrates: 38g | Protein: 18g | Fat: 17g | Cholesterol: 145mg | Sodium: 1840mg | Fiber: 2g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


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

  9. 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?

  10. 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 🙂

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

  12. 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.

  13. 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!

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