I had a lot of trouble writing this post. Why?
Because really all I want to say is, GO MAKE THESE NOODLES NOW!
Sure, I could write about how they are creamy, spicy, and sweet all at the same time, they make the perfect side for just about any protein, and they come together in literally 10 minutes and in one pot.
But really, all you need to know is they are delicious and are just as good hot as they are eaten cold standing over the stove, not that I would know anything about that.
Spicy Coconut Curry Noodles
Main Dish, Side Dish
Adapted from Shutterbean
- 8oz rice noodles
- 1 can light coconut milk
- 3 Tbsp tomato paste
- 1 Tbsp fish sauce
- 1 Tbsp sriracha
- 1 Tbsp red curry paste
- pinch salt and pepper
- 2 Tbsp cilantro (chopped)
- 10 basil leaves (chopped)
- 2 Tbsp coconut (toasted)
These noodles are great on their own or as a side for grilled chicken or tofu. If you like things extra spicy, top with an additional squirt of sriracha.
||Cook rice noodles according to package directions and set aside. |
||In a medium saucepan whisk together coconut milk, tomato paste, fish sauce, sriracha, red curry paste, and salt. |
||Bring to a boil and reduce heat to simmer for 2-3 minutes. Add rice noodles to pot and stir to coat in the sauce. Add cilantro, basil leaves, and toasted coconut and mix to combine. Top with additional coconut and cilantro, if desired. |