Ingredients for Shrimp Coconut Noodles
- Rice Noodles
- Thai Curry Paste
- 1 can (13.5 oz) full-fat coconut milk
- Chicken Stock
- Baby Corn
- 1 cup snow peas, trimmed
- 1 pound peeled and deveined shrimp
- Red Chili Pepper
- 2 scallions, thinly sliced
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How to Make Shrimp Coconut Noodles
- Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Heat vegetable oil in a large non-stick pan or wok over medium heat. Add Thai red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
- Gradually whisk in the coconut milk and stock. Bring to a gentle simmer.
- Add frozen corn and snow peas. Cook for 2-3 minutes, or until slightly tender-crisp.
- Add the cooked shrimp and noodles to the pan. Stir gently to combine and heat through (about 2-3 minutes). Shrimp should turn pink and opaque.
- Season with salt and pepper to taste.
- Garnish with sliced red chilies (if using) and scallions. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
78g
Fat
167g
Carbs
31g
