Save Recipe Print
1 hr 20 min
45 min
35 min
4 servings



To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.

Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Thai Noodle Bowl with Chicken

Recipe courtesy of Food Network Kitchen

Tangled Thai Noodle Bowls

Recipe courtesy of Sara Lynn Cauchon

Shrimp and Noodle Bowl

Shrimp Noodle Bowl

Recipe courtesy of Sandra Lee

Thai Shrimp Burgers on Garlic Noodles

Thai Peanut Spaghetti Squash Bowls with Shrimp

Spicy Shrimp and Bok Choy Noodle Bowl

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories