Thai Curry Shrimp with Shirataki Noodles

Ages and ages ago I saw a recipe on Catherine’s blog Weelicious for Thai Curry Cellophane Noodles and because of the flavors of the ingredients I knew that it would be a winning recipe in our home so I tucked it away in my “need to make” file.  It took a while to actually make her dish but oh am I ever glad that I did because it was a huge success with all of us and even better, with very minor changes it was not only safe for Maisie’s allergies but it also fit in with my diet of avoiding carbs and sugar.  Honestly right off the top it was Maisie “safe” but to make it fit better into my diet I substituted Catherine’s bean thread noodles with Shirataki Noodles which contain no carbs or calories and in texture are very similar to the bean thread noodles!  This dish was simple to make, delicious and honestly really good cold as I finished the leftovers for breakfast…Shhhhh…  This recipe is a keeper and will be made time and time again.

Thai Curry Shrimp with Shirataki Noodles (adapted from here)  

• 2 – 7 oz. packages angel hair or vermicelli Shirataki Noodles 
• 1 TBS cornstarch
• 2 – 13.5 oz. cans lite coconut milk
• 1 TBS vegetable oil or canola oil
• 2 medium sweet onions, diced
• 2 red bell peppers, julienned
• 6 garlic cloves, minced
• 1/4 cup fresh minced ginger
• 4 large scallions, white & green parts chopped
• 2 tsp sea salt
• 4 tsp Jamaican curry powder 
• 1 lb medium shrimp, shelled and deveined
• 1 lime, juiced
• 1 TBS fish sauce 
• 1/2 cup chopped cilantro

Drain and rinse the noodles very well.  I generally allow them to soak in some water for a few minutes and then rinse a few times.

In a bowl combine the cornstarch and coconut milk and set aside.  Heat oil in a wok or large sauté pan over medium heat, add onions and sauté until translucent, about 3-4 minutes.  Add the red bell peppers, garlic, ginger, scallions, salt and curry powder and sauté another 2-3 minutes.  Add the shrimp and cook for 3-4 minutes, stirring continuously.  Add the coconut milk mixture, lime juice, fish sauce and cilantro and stir to mix.  Heat through until mixture starts to thicken up.  Add the drained noodles and stir for another minute or until noodles are coated with the sauce and heated through.

Enjoy!