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!

Thai Shrimp Noodle Bowls

Julian and I have been trying to eat in as much as possible lately.  This has included experimenting to prepare some of our favorite takeout meals at home!  This dish is inspired by some of our favorite Thai takeout meals, but mashed together.  Thai red curry shrimp meets pad Thai in this noodle bowl!

This meal includes lots of veggies, and is both gluten free and dairy free.  Shrimp is also a great source of lean protein.  This meal is much healthier than if we ordered from our local Thai restaurant!  

Thai Shrimp Noodle Bowls

How to Make the Best Thai Shrimp Noodle Bowls

While the full recipe instructions are available below, here are some tips to make the best "fake-out" meal at home!

  • Pan: I recommend using a wok pan or stir fry pan.  My favorite pan to use for dishes like this is the Le Creuset Forged Hard-Anodized 12-Inch Nonstick Stir-Fry Pan.  This pan is totally worth the investment, because it works so well!  It is non-stick, but also disperses heat evenly.  I also love how deep this pan is, so it fits plenty of veggies in my stir fries!
  • Veggies: this recipe is more of a roadmap, so it is flexible in terms of which vegetables you include in your stir fry.  I have included celery, broccoli, carrots, and red bell peppers.  Get creative and include your favorite veggies in your version of this dish!
  • Sauce: the base for this sauce is similar to other Thai curry sauces.  I use sesame oil, red curry paste, fresh basil and scallions, fresh ginger roots, coconut milk, and fish sauce.
  • Noodles: you will use Thai rice stick noodles in this recipe.  They are delicious, and the perfect addition to this meal!
Thai Shrimp Noodle Bowls

https://www.instagram.com/scrambledandscrumptious/

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!

Author:
Kirsten

Ingredients

  • 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

Instructions

  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!

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe