Rice Noodles with Shrimp

This recipe makes four noodle bowls of large shrimp, red sweet pepper, and fresh snow pea pods flavored with either purchased or homemade Green Curry Paste.

Start To Finish Time:
35 mins


  • 1 tablespoon purchased or Homemade Green Curry Paste*

  • 2 tablespoon olive oil

  • 1 14 ounce can unsweetened coconut milk

  • 1 14 ounce can chicken broth

  • ¼ cup lemon juice

  • 2 tablespoon fish sauce

  • 1 14 ounce package wide rice stick noodles

  • 1 pound large shrimp, peeled, deveined, and cut in halves lengthwise

  • 1 large red sweet pepper, cut into thin strips

  • 1 cup fresh snow pea pods, trimmed

  • ¼ cup chopped fresh cilantro leaves

  • 2 hard-cooked eggs, quartered

Homemade Green Curry Paste

  • 1 large onion, chopped

  • 2 stalks lemon grass, tender white portion thinly sliced

  • ¼ cup water

  • 2 inch section fresh ginger, peeled, chopped

  • ½ cup cilantro

  • 3 fresh serrano chile peppers, seeded (see Note)

  • 4 cloves garlic, minced

  • 2 teaspoon curry powder

  • 1 teaspoon five-spice powder

  • ¾ teaspoon salt


  1. In saucepan cook curry paste in hot oil until fragrant and beginning to stick to pan. Add milk, broth, lemon juice, and fish sauce. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until reduced to 3-1/2 cups. Cook noodles in boiling salted water 4 to 6 minutes or until tender; drain. Rinse under cold water; drain. Divide noodles among 4 bowls. Add shrimp, pepper, and snow peas to sauce. Return to boiling; reduce heat. Simmer, uncovered, 1 to 3 minutes or until shrimp are opaque and vegetables are crisp-tender. Stir in cilantro. Spoon over noodles. Top with eggs. Makes 4 servings (1-1/4 cup noodles + 1-1/2 cups sauce)

Homemade Green Curry Paste

  1. In food processor or blender combine onion, lemon grass, water, ginger, cilantro, serrano chile peppers, (see Note); garlic, curry powder, five-spice powder, salt. Cover; process or blend until smooth.

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash your hands well with soap and water.

Nutrition Facts (per serving)

781 Calories
32g Fat
96g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 781
% Daily Value *
Total Fat 32g 41%
Saturated Fat 19g 95%
Cholesterol 236mg 79%
Sodium 1402mg 61%
Total Carbohydrate 96g 35%
Total Sugars 3g
Protein 24g
Vitamin C 70.9mg 354%
Calcium 121.2mg 9%
Iron 6.1mg 34%
Potassium 312mg 7%
Folate, total 24.2mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.