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–+ servings

Spicy Coconut Noodles

Marla Hingley
Coconut and basil are a classic Thai combination that can't be beat.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 pkg 8 oz rice noodles
  • 1 cup bean sprouts
  • 1/4 cup shredded coconut toasted
  • 1 1/2 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
 

  • Cook the noodles according to the package directions. 1 minute before the noodles are done, add in the bean sprouts. Drain and set aside.
  • Toast the coconut in a dry skilled until just turns golden. Set aside.
  • 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.
  • 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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