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.
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
Ingredients
- 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
Instructions
- 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.
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