Diabetes Forecast

Coconut Rice Noodles With Shrimp and Peas

Per Serving

Coconut Rice Noodles With Shrimp and Peas

Makes: 6
Serving Size: 1 1/4 cup
Calories 435
Fat 9 g
Saturated Fat 3 g
Carbohydrate 44 g
Fiber 4 g
Sugars 4 g
Cholesterol 275 mg
Sodium 790 mg
Potassium 610 mg
Protein 42 g
Phosphorus 495 mg
Choices: Starch 3, Lean Meat 5
  • Makes: 6
  • Serving Size: 1 1/4 cup


2 Tbsp. grapeseed oil
1 large clove garlic, peeled and minced
1 large shallot, peeled and minced
1 Tbsp. red Thai curry paste
1 tsp. Indian curry powder or ground turmeric
36 med. headless, peeled, and deveined tiger shrimp
1 cup light unsweetened coconut milk
1 cup filtered water
1 Tbsp. fish sauce
8 oz. rice vermicelli noodles, soaked in water until pliable
1 1/2 cups shelled peas, fresh or frozen
12 sprigs cilantro
1 lime, cut into wedge


  1. In a large nonstick skillet, heat the oil over medium heat and stir-fry the garlic and shallots for 3 to 5 minutes, until golden brown.
  2. Add the curry paste and curry powder, and continue to stir-fry until fragrant and a shade darker. Add the shrimp and continue to cook until just opaque, about 1 minute. Stir in the coconut milk, water, fish sauce, rice vermicelli, and peas, and cook until the noodles have absorbed all of the liquid, about 1 minute.
  3. Divide among individual plates, and garnish with cilantro sprigs and lime wedges.

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