Thai Curry Cellophane Noodles

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 mins Cook Time: 12 mins

egg free

nut free

dairy free

gluten free


  • 1/2 Pkg Cellophane Noodles (aka Bean Thread Noodles)
  • 1 Tbsp cornstarch
  • 1 Cup light coconut milk
  • 1 Tbsp vegetable or canola oil
  • 1 small onion, diced
  • 1 Red bell pepper, diced
  • 1 Garlic Clove, minced
  • 2 Tsp fresh ginger, minced
  • 2 scallions, chopped
  • 2 Tsp kosher salt
  • 1 Tsp curry powder
  • 1 lb Medium Shrimp, shelled and deveined
  • 1 Tbsp lime juice
  • 1 Tbsp cilantro, chopped


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