Thai-Inspired Shrimp and Rice Noodle Bowl
A vibrant bowl of tender shrimp, chewy rice noodles, and a creamy coconut curry broth topped with fresh basil and lime. This thai-inspired pasta (gluten-free, vegetarian-friendly) ready in about 30 minutes pairs rice noodles, peeled and deveined shrimp, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz rice noodles
- 1 lb, peeled and deveined shrimp
- 1 can (13.5 oz), light or full-fat coconut milk
- 2 tbsp red curry paste
- 2 tbsp, unsweetened peanut butter
- 1 tbsp fish sauce
- 2, juiced lime
- 1/4 cup, torn fresh basil
- 2 stalks, sliced green onions
- 1 tbsp vegetable oil
Instructions
- Step 1: Cook rice noodles according to package instructions, then drain and set aside. In a large pot, heat vegetable oil over medium heat. Add red curry paste and sauté for 1 minute until fragrant.
- Step 2: Pour in coconut milk and fish sauce. Bring to a simmer, then stir in peanut butter until fully incorporated. Add shrimp and cook for 3-4 minutes until pink and opaque.
- Step 3: Add cooked noodles to the pot. Toss to coat in the sauce. Remove from heat, stir in lime juice, and garnish with basil and green onions. Serve immediately with extra lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Inspired Shrimp and Rice Noodle Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai-Inspired Shrimp and Rice Noodle Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Thai-Inspired Shrimp and Rice Noodle Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thai-Inspired Shrimp and Rice Noodle Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Thai-Inspired Shrimp and Rice Noodle Bowl gluten-free?
Yes — this recipe is tagged gluten-free, vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
