Spicy Coconut Noodles Recipe

Spicy Coconut Noodles

8 ounces rice noodles or fettuccine
1 13.5-ounce can unsweetened coconut milk
3 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon kosher salt
1 tablespoon chili paste or sauce (optional)
3 scallions, thinly sliced
8 ounces bean sprouts
16 basil leaves, whole or torn
1/4 cup shredded coconut, toasted (optional)



Prepare the noodles as stated by the package directions. Drain and set aside.

In a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste (if desired). Bring to a boil, then reduce heat and simmer for another 2 to 3 minutes.

Add the drained noodles into the sauce and toss. Distribute evenly among individual bowls.

Top with the scallions, sprouts, basil, and coconut (if desired).