Thai-Style Coconut Curry Noodles with Shrimp and Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rice noodles simmered in a fragrant coconut curry broth with tender shrimp and crisp bok choy for a vibrant Thai-inspired dinner. This thai-inspired noodles ready in about 40 minutes pairs rice noodles, (14 oz) coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 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.

Prep: 25 min Cook: 15 min Serves 4 Thai cuisine 440 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 20 minutes or until pliable, then drain and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 2 tbsp red curry paste, sauté for 1 minute until fragrant.
  3. Step 3: Pour in 1 can (14 oz) coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar. Stir and bring to a simmer.
  4. Step 4: Add 1 lb peeled and deveined shrimp and 3 halved baby bok choy to the skillet. Simmer for 5 minutes until shrimp are opaque and bok choy is tender-crisp.
  5. Step 5: Add the drained rice noodles to the skillet and toss gently to coat noodles in the curry sauce and warm through, about 2 minutes.
  6. Step 6: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro.
  7. Step 7: Serve immediately, garnished with 1/4 cup chopped peanuts if desired.

Frequently asked questions

How long does Thai-Style Coconut Curry Noodles with Shrimp and Bok Choy take to make?

Total time is about 40 minutes (25 min prep + 15 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-Style Coconut Curry Noodles with Shrimp and Bok Choy?

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-Style Coconut Curry Noodles with Shrimp and Bok Choy?

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-Style Coconut Curry Noodles with Shrimp and Bok Choy 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.

What goes well with Thai-Style Coconut Curry Noodles with Shrimp and Bok Choy?

Thai noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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