Spicy Coconut Noodles

Photo Credits: instagram.com/pinkizlove


  • 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)


  1. Cook the noodles according to the package directions. Drain and set aside.
  2. Meanwhile, in a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste (if desired).
  3. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
  4. Stir the drained noodles into the sauce and toss. Divide among individual bowls. Top with the scallions, sprouts, basil, and coconut (if desired).

Credits to: realsimple.com