Thai-Inspired Shrimp and Rice Noodle Bowl

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten-free, vegetarian-friendly), ready in about 30 minutes, pairs rice noodles, shrimp, coconut milk 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 380 cal/serving

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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

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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.