Thai Curry Noodles Recipe

Soak or cook rice noodles according to package instructions until just tender (al dente). Drain, toss with 1 tsp neutral oil to prevent sticking, and set aside. If using dried noodles that require soaking, soak in warm water until pliable, then drain.

Pat shrimp dry with paper towels, season lightly with salt and pepper. Separate scallion whites from greens; slice both thinly. Measure out curry paste, coconut milk, soy sauce, fish sauce, sugar and lime juice.

Make curry sauce

In a small bowl whisk together yellow curry paste, coconut milk, soy sauce, fish sauce, brown sugar and juice of 1 lime until smooth. Taste and adjust — sauce should be mildly salty, slightly sweet and bright. Reserve 3–4 tablespoons of sauce to finish the dish.

Heat wok and scramble eggs

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Crack eggs into the wok, season with a pinch of salt, and scramble quickly until just set but still soft. Transfer eggs to a bowl and set aside.

Sear shrimp

Return wok to high heat and add remaining 1 tablespoon neutral oil. When shimmering, add shrimp in a single layer. Sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to the bowl with eggs and set aside (they will finish cooking when combined with the sauce).

Stir-fry aromatics & vegetables

Add a little more oil if needed. Add sliced onion, white parts of scallions, minced garlic, grated ginger and sliced chilies. Stir-fry 1–2 minutes until fragrant and onions begin to soften. Add sliced red and green bell peppers and stir-fry 2–3 minutes until slightly tender but still crisp.

Combine noodles and sauce

Reduce heat to medium-high. Add the drained rice noodles to the wok and pour the prepared curry-coconut sauce over them. Use tongs or two spatulas to toss and fold, coating noodles evenly. If needed, add 2–4 tablespoons of warm water or reserved sauce to loosen and create a glossy coating. Toss for 1–2 minutes so noodles absorb sauce.

Finish with shrimp & eggs

Return cooked shrimp and scrambled eggs to the wok. Add sesame oil and toss gently to combine, heating everything through for 30–60 seconds. Taste and adjust seasoning with salt, pepper, extra soy or fish sauce, or a squeeze of lime as desired.

Transfer noodles to serving bowls or a platter. Garnish with scallion greens, chopped cilantro, torn basil leaves and toasted peanuts if using. Serve with lime wedges on the side and extra chili for heat.