THAI CURRY CELLOPHANE NOODLES
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!
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MATHS CENTRE
[email protected]I wish I had never tried this recipe.
SPARATIKK CREATIONS
[email protected]I'm really disappointed with this recipe.
Hero knig
[email protected]This dish is a waste of ingredients.
Norman Whittom
[email protected]I would not recommend this recipe to anyone.
abreham tilahun
[email protected]This recipe is not worth your time or money.
Qween
[email protected]I followed the recipe exactly, but the dish turned out nothing like the picture.
Maratab Ali
[email protected]The dish was bland and lacked flavor.
Ikraam Hassan
[email protected]The curry paste was too spicy for my taste.
Gm Fahad
[email protected]I found that the cellophane noodles didn't soak up the curry sauce as well as I would have liked.
Mali Mali
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Ayyan Khokhar
[email protected]The curry paste is a bit spicy, so if you don't like spicy food, you may want to use less of it.
Awaan Zaheer
[email protected]I made this dish for a party and it was a hit. Everyone loved it.
Ashiqur Rahman
[email protected]This dish is a great way to introduce someone to Thai food.
Mostafa Alorr
[email protected]Yum!
Attique Khan
[email protected]This dish was easy to make and turned out delicious. I will definitely be making it again.
Katlego Zimbo
[email protected]I love the combination of flavors in this dish. The curry paste is spicy and flavorful, and the coconut milk adds a creamy richness.
Robert Humphrey
[email protected]This dish is a great way to use up leftover chicken or vegetables.
Jalam Martinez
[email protected]The cellophane noodles were a great choice for this dish, as they soaked up all the delicious curry sauce.
SUMAIRA KANWAL
[email protected]This Thai Curry Cellophane Noodles is a real winner! The curry paste I made from scratch was well worth the effort as it imparted so much flavor to the dish.