A delicious creamy and flavorful coconut milk curry. I made some changes to the original recipe...used part lite and part normal coconut milk, chicken instead of shrimp (says you can use in recipe), thin rice noodles instead of pad thai noodles, added bell pepper, freeze dried lemongrass instead of fresh, ginger and garlic purees from tubes instead of fresh and increased amounts of these (used Gourmet Garden Brand). I also used reduced sodium soy sauce instead of regular and increased the amount of red curry paste, ginger, lemongrass, and garlic (because I used processed versions and thought it needed it to balance the heavier coconut milk). The nutrition calculation is from these modifications.
Original recipe before my changes: http://m.allrecipes.com/recipe/148802/thai