——creativity never goes out of style——

Yellow Thai Noodle Bowl

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Regardless of the fact that it’s been over 35 degrees the past few days, I’ve been really enjoying spicy meals. I know this is probably not the best thing to combine with my increasingly bad pregnancy heartburn but I just can’t help myself. The other day I was getting kinda stir crazy at home by myself all day so I started leafing through some of my cookbooks. There’s that old lady in me coming out again…. haha.  Anyways…. I came across this amazing recipe in my Crazy Plates cookbook. All the dishes in this cookbook are low-fat and healthy alternatives to the traditional ways of making these dishes. So I gave this one a shot and it was amazing! It’s so creamy but all the ingredients are fresh so you’ll feel great while eating it as well as after. What gets better than that?! So if you want to save your money and your waistline, opt for this dish instead of ordering Thai takeout. You won’t be disappointed. I added shrimp to my dish but it’s just as satisfying as a vegetarian option. I also think bamboo shoots would be the perfect addition next time as well. Enjoy!



  • 1/2 cup low-fat reduced sodium chicken broth
  • 1/4 cup all natural peanut butter
  • 2 Tbsp cilantro leaves
  • 2 Tbsp basil leaves
  • 1 Tbsp sugar
  • 2 tsp gingerroot
  • 2 tsp lemon zest (or lemon juice)
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper flakes
  • 1/2 package rice noodles
  • 1 tbsp coconut oil
  • 1 small bag of frozen uncooked shrimp (optional)
  • 1 large red pepper, cut into thin strips
  • 2 cups snow peas, cut in half diagonally
  • 1-2 carrots cut into thin strips


1. Combine all sauce ingredients in a blender and mix until smooth. Set aside.

2. Cook rice noodles according to directions. Drain well and set aside.

3. While noodles are cooking, add coconut oil to large skillet and add shrimp. Cook over medium heat until pink throughout. Set aside. Add pepper, snow peas and carrots to skillet and stir- fry for 3 minutes or until vegetables are tender-crisp. Add sauce, noodles and shrimp and cook until thickened.

I have never developed indigestion from eating my words. ~ Winston Churchill


Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

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