Spicy Coconut Noodles

Real Simple
Spicy Coconut NoodlesRecipe
Photo: Beatriz Da Costa
Makes 4 servings


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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)


Prep: 15 Minutes
Other: 5 Minutes

Cook the noodles according to the package directions.

Meanwhile, in a large saucepan, over medium heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste or sauce (if using). Bring to a boil. Reduce heat and simmer for 2 to 3 minutes. Stir in the drained noodles and toss. Divide the noodles among individual bowls. Top with the scallions, sprouts, basil, and coconut (if using).

Tip: To toast shredded coconut, scatter it on a baking sheet and place in a 350° F oven until it's golden, 3 to 5 minutes. Watch carefully: It goes from toasted to scorched in seconds.

Created date

February 2006

Nutritional Information

Calories 480
Caloriesfromfat 44 %
Fat 25 g
Satfat 19 g
Cholesterol 0 mg
Sodium 720 mg
Carbohydrate 58 g
Fiber 2 g
Sugars 4 g
Protein 12 g