Thai Shrimp Noodle Bowls

Make my Thai shrimp noodle bowls for your next takeout fake-out. Quick and delicious, this curry noodle stir-fry will satisfy any cravings!


  • 1 tsp sesame oil
  • 1 bunch scallions, sliced, greens and whites separated
  • 3 tbsp fresh basil, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp ginger, sliced
  • 2 tbsp red curry paste
  • 1 cup celery, sliced
  • 4 cups broccoli, sliced into small florets
  • 1 cup carrots, sliced
  • 1 cup red bell pepper, diced
  • 400ml light coconut milk (1 can)
  • 400ml regular coconut milk (1 can)
  • 1/2 tsp Thai fish sauce
  • 250g Thai rice stick noodles (1 package)
  • OPTIONAL: sesame seeds, for topping


  1. Heat a wok or deep non-stick skillet on medium heat.  Add sesame oil, scallion whites, and basil, and cook until softened, 1 to 2 minutes.  Add the garlic and ginger and cook until fragrant, another 1 to 2 minutes.  Stir in the red curry paste.
  2. Add the celery, broccoli, and carrots; cook until softened, approximately 3 to 5 minutes.  Add the red bell pepper and cook until tender, approximately 2 to 3 minutes.
  3. Add the cans of coconut milk and fish sauce.  Bring to a boil and reduce to a simmer until thickened a little bit, approximately 5 minutes.  Add the noodles and stir in as they soften, approximately 3 to 5 minutes.
  4. Scoop into bowls, top with scallion greens, extra chopped basil, and sesame seeds.  Enjoy!