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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.

 

12 Responses to Spicy Coconut Noodles

  1. Karen June 16, 2014 at 7:52 am #

    Looks delicious! Would this be good served with a side of grilled shrimp? What kind of vegetable would go with this?

    • Marla Hingley
      Marla Hingley June 16, 2014 at 8:58 am #

      Shrimp would be great with this, I might serve baby bok choy with it as well. Hope you enjoy it!

      • Karen June 17, 2014 at 8:28 pm #

        Thanks, Marla! I decided on Bang Bang Shrimp and Baby Bok Choy with Roasted Cashews…

  2. Ann June 16, 2014 at 10:09 am #

    Marla, this looks so good. I cannot eat tomatoes, so do you have an idea of how I can add some flavor without the tomatoes?

    • Marla Hingley
      Marla Hingley June 16, 2014 at 10:19 am #

      You could replace the tomato paste with your own red pepper puree, or for a quicker version use the roasted red peppers in jars and puree it. Let me know how it turns out!

      • Ann June 16, 2014 at 12:22 pm #

        Oh dear, I cannot eat red peppers either. I cannot eat from the nightshade family as it causes joint pain.

        • Marla Hingley
          Marla Hingley June 16, 2014 at 12:28 pm #

          How about butternut squash puree??

  3. Ann June 16, 2014 at 1:53 pm #

    Oh, that sounds good. I will try that, thanks.

  4. Patt June 17, 2014 at 5:40 am #

    This is a nice one that I think I will try. I have been to Thai restaurants and always enjoyed the food. Thanks for sharing.

  5. Tina November 16, 2015 at 8:22 am #

    Do you have a recipe to make rice noodles? I am looking to make them from scratch? Thanks

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