Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
Thai Curry Cellophane Noodles
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 71 mg
- Sodium
- 341 mg
If you love Thai flavors, this one's for you! 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!
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 71 mg
- Sodium
- 341 mg
Ingredients
Directions
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21m
Easy
CLASS
- Cook the noodles according to package directions. Drain and rinse under cold water.
- Combine the cornstarch and coconut milk in a bowl and set aside.
- Heat the oil in a wok or large saute pan over medium heat. Add the onions and saute until softened, 2 to 3 minutes. Add the red bell pepper, garlic, ginger, scallions, salt and curry powder and saute until starting to soften, another 2 to 3 minutes. Add the shrimp and cook until cooked through and pink, 3 to 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 until the mixture starts to thicken up, about 30 seconds. Then, stir to coat all the ingredients. Add the drained noodles and stir until the noodles are coated with the sauce and heated through, about another minute. Serve.
