Cook noodles according to package directions; drain.
Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan. Return pan to high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion, celery, lemongrass, and ginger; stir-fry 1 minute. Combine coconut milk and next 4 ingredients (through fish sauce) in a bowl, stirring with a whisk until sugar dissolves. Add coconut milk mixture to pan; cook 3 minutes or until sauce is slightly thickened.
Add noodles, shrimp, bean sprouts, basil, and mint to pan; toss to coat. Divide noodle mixture among 4 shallow bowls; sprinkle with cashews and celery leaves. Serve with lime wedges.
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My family loved the Thai flavors in this dish. Our grocery store was out of fresh lemongrass and the produce guy recommended lemongrass in a tube-Gourmet Garden. I squeezed in about 1 1/2 tsps into the dish when I added the coconut milk,shrimp mixture. Delicious!
I don't know why one reviewer said this had no flavor. Ginger and lemongrass are full of flavor! This was good and had a nice light spicy taste, my 5 year old really liked it. It was a nice sweet and spicy, creamy. A little like pad thai, but slightly different flavors. I will definitely make again.
Easy recipe, and good traditional Thai flavor. I probably did a little extra ginger/lemongrass, and it sat for a while on the stove while I cooked up some okra to go on the side so it had a bit of time to steep. The mint/basil are a good complement to the curry flavor, definitely a keeper. Need to remember to heat the noodles back up a bit before serving next time.
I normally love my cooking light recipes but this was a huge disappointment. There is NO taste to this dish! I followed the recipe but it was very bland. We ended up throwing the whole thing away and going out for dinner:(
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