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.