Directions
Yields: 4 Servings
Instructions:
Ingredients:
| 8 ounces | fettuccine (you can use rice noodles here as well) |
| 1 can | Coconut milk (about 13.5 oz) |
| 3 tablespoons | tomato paste |
| 1 teaspoon | kosher salt |
| 1 tablespoon | chili paste |
| 3 | scallions (sliced) |
| 8 ounces | bean sprouts |
| 16 | basil leaves |
| 1⁄4 cup | Shredded Coconut |
Steps:
Cook noodles, drain and set aside.
While noodles are cooking, in a large saucepan on med-high heat, combine the coconut milk, chili powder, kosher salt, tomato paste and chili paste. Bring to a boil and then simmer for a few minutes.
Add the desired amount of noodles to the sauce and toss.
Divide the noodles to individual plates or bowls, then top with the bean sprouts, scallions, shredded coconut, and basil leaves.
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