Thai Curry Cellophane Noodles (Serves 4)

Prep Time: 5 mins Cook Time: 12 mins

egg free

nut free

dairy free

gluten free


  • 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


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.