Spicy Coconut Noodles

Coconut and basil are a classic Thai combination that can’t be beat. This simple noodle dish is so quick to make, yet filled with powerful flavors. The spiciness of the chili sauce is balanced with the sweetness of toasted coconut garnish.

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Toast the coconut in a dry skilled until just turns golden. In a large saucepan, combine the coconut milk, tomato paste, salt, and chili paste over medium-high heat. Bring to a boil, then simmer for 2 to 3 minutes until thickened.

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About a minute before the noodles are finished cooking, add the bean sprouts. This light blanching will take away their raw taste, yet leave their crunchiness.

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Add in the noodles and bean sprouts, stirring into the sauce until fully coated.

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Once thoroughly mixed, divide into bowls and garish with scallions and toasted coconut.

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Spicy Coconut Noodles
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Serves: 4
Coconut and basil are a classic Thai combination that can't be beat.
Ingredients
  • 1 pkg (8 oz) rice noodles
  • 1 cup bean sprouts
  • ¼ cup shredded coconut, toasted
  • 1½ cups canned coconut milk*
  • 3 Tbsp tomato paste
  • 1 tsp salt
  • 1 Tbsp Sriracha or other GF hot sauce/chili paste (or to taste)
  • 16 basil leaves, torn
  • 3 scallions, thinly sliced
Instructions
  1. Cook the noodles according to the package directions. 1 minute before the noodles are done, add in the bean sprouts. Drain and set aside.
  2. Toast the coconut in a dry skilled until just turns golden. Set aside.
  3. In a large saucepan, combine the coconut milk, tomato paste, salt, and chili paste over medium-high heat. Bring to a boil, then simmer for 2 to 3 minutes until thickened. Stir in the basil.
  4. Add in the noodles and bean sprouts, stirring until fully coated, then divide into individual bowls. Garish with the scallions and toasted coconut.
Notes
*You can use light coconut milk, however you will need to simmer the sauce longer until it thickens to the desired consistency.

 

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