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

Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary test

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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