Spicy Coconut Noodles

recipe adapted from Real Simple Magazine

serves 3-4

  • 8 oz. rice noodles
  • 1 14oz. can unsweetened coconut milk
  • 3 tablespoons tomato paste
  • 2 heaping tablespoons sambal oelek
  • 1 tablespoon sriracha (add more if you love spice!)
  • 1 tablespoon fish sauce
  • pinch sea salt
  • 2 scallions, thinly sliced
  • 16 basil leaves, roughly chopped
  • 1/4 cup toasted coconut
  • 1/4 cup chopped cilantro
  • lime wedges, for serving

Cook the noodles according to the package directions. Meanwhile, in a large saucepan, over medium heat, combine the coconut milk, tomato paste, sambal oelek, sriracha, fish sauce, and a pinch of sea salt. Bring to a boil and reduce heat to a simmer for 2-3 minutes. Stir in the drained noodles and toss with half the scallions basil, coconut and cilantro. Divide noodles among individual bowls. Top with the remaining scallions, basil, cilantro and coconut. Give each bowl a drizzle of sriracha and serve with lime wedges.