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Thai Shrimp and Bell Pepper Noodles

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Makes: 5 servings adjust
This was inspired by the serendipitous discovery of a half-price bag of frozen shrimpat the local grocery store. I try to snap up those "reduced for quick sale" items whenever I can find them. It's a good idea to keep a little bit of food budget set aside to take advantage of bargains when you can find them.



  • 1 tablespoon Sesame Oil
  • 1 Jalapeno Pepper, Substitute serrano if Jalapeno is not available.
  • 4 Mushrooms, Cut into 1/6ths
  • 3 cloves Garlic, sliced
  • 12 Onion, "frenched" or julienned
  • 1 Bell Pepper, julienned
  • 1 cup Chicken Stock
  • 14 teaspoon Cayenne Pepper, dried powder form
  • 1 teaspoon Thai Fish Sauce
  • 14 teaspoon Dried Ginger
  • 14 teaspoon Dried Lemongrass
  • 1 teaspoon Soy Sauce
  • 1 tablespoon Thai Red Curry Paste
  • 8 ounces Angel Hair Pasta, cooked and cooled
  • 1 pound Frozen Shrimp, raw, broiled, peeled, and deveined
  • 1 pound Cod Fillet, steamed or broiled

Step 1

Take the sesame oil and combine it with 1 tablespoon of ordinary cooking oil. Heat in a wok over medium high heat until very hot. Add the vegetables and stir fry for 1-2 minutes. Add the chicken stock and all the herbs and spices. Simmer over low heat for about 5 minutes. Toss in cooked pasta, shrimp, and cooked fish (diced up).

Step 2

Serve in bowls with additional soy and fish sauce available for diners to add to taste.

Step 3

Garnish with chopped cilantro and fresh lemongrass slices, if desired.
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