Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

For a vegetarian version, swap in cubes of drained, pressed tofu for shrimp, and use soy sauce in place of fish sauce.

Tiffany Vickers Davis
Recipe by Cooking Light May 2014

Gallery

Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups noodle mixture, 1 tablespoon cashews, 1 tablespoon celery leaves, and 2 lime wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions; drain.

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  • 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.

Nutrition Facts

437 calories; fat 15.6g; saturated fat 5g; mono fat 5.6g; poly fat 3.1g; protein 28g; carbohydrates 47g; fiber 3g; cholesterol 214mg; iron 3mg; sodium 676mg; calcium 126mg.
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