Photo: Iain Bagwell; Styling: Ginny Branch 
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4 (serving size: about 1 1/2 cups noodle mixture, 1 tablespoon cashews, 1 tablespoon celery leaves, and 2 lime wedges)

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

How to Make It

Step 1

Cook noodles according to package directions; drain.

Step 2

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.

Step 3

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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Ratings & Reviews

Good taste, took too long.

April 19, 2015
This dish took a lot longer than 25 minutes.  Try 1 hr + after everything was prepped, chopped etc. I cook all the time and am pretty skilled, but 25 min? Only if you have helper.

kroberts1140's Review

June 02, 2014
Had this for lunch today - pretty good! The only thing I changed was I used oyster sauce instead of fish sauce, so it was sweeter rather than salty.

Kcchris's Review

May 16, 2014
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!

LDombeck's Review

May 04, 2014
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.

MiinaB's Review

April 29, 2014
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.

toni1967's Review

April 14, 2014
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:(