Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Seafood, Vegetarian

Delicious Cilantro & Curry Noodles with Zoodles


Oh my goodness, can I eat this again? Is it tomorrow yet? I’ve been meaning to pick up some red curry paste since I usually have it on hand, but I’ve honestly been out since maybe the fall? Oops. I was thinking I’d make my crispy coconut tofu bowls for this week, but alas, I was at Trader Joe’s on Monday and their red curry sauce — trying something new! — just called my name. Add the zucchini I intended for the coconut tofu, toss in peppers I had, some brown rice noodles I have from my pantry . . . the rest is history. I folded in a generous, generous amount of cilantro and that paired with lime juice made this dish pop! Thai Red Curry Cilantro Noodles will be your new go-to pasta dish when you want a healthy version on takeout in the comfort of your own home.

Ingredients (serves 4).

  • 1½ t coconut oil
  • 1 t minced garlic
  • 2 T minced fresh ginger
  • 1/2 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 2 large zucchini
  • 8 oz (about 25-30) shrimp *
  • 4 oz brown rice noodles
  • 1/2 c + 2 T Thai red curry sauce (like Trader Joe’s)
  • 1 c fresh cilantro, roughly chopped
  • Red pepper flakes to garnish
  • Lime wedges to serve
* NOTE: this is the amount of shrimp I had in my freezer. Feel free to add more of a solid serving of protein of your choice!


  1. Cook brown rice noodles according to package directions, drain, and set aside.
  2. In a large sauté pan, heat coconut oil over medium heat. Once hot and liquified, sauté garlic and ginger for 1-2 min.
  3. Chop 1 zucchini and add to coconut oil with peppers. Sauté until just tender, adding 1-2 T of water as needed to avoid scorching. Meanwhile, spiralize second zucchini into noodles. Set aside.
  4. Add shrimp to veggies, cover and cook for about 4-5 min or until shrimp are cooked through.
  5. Mix in zucchini noodles and cooked brown rice noodles with 1/2 c curry sauce. Toss well and reduce to a simmer. Add 1-2 T more to taste (optional).
  6. Fold in chopped cilantro. Remove from heat.
  7. Dish up noodles between 4 bowls. Garnish each with extra cilantro and red pepper flakes for heat. Serve each with a lime wedge.
  8. Enjoy!

Nutrition for 1 of 4 servings.
259 calories  •  7.1. g fat (24%)  •  37.2 g carbs (55%)  •  14.6 g protein (21%)  •  4.3 g fiber  •  9.7 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.


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