INGREDIENTS
8ounces rice noodles or fettuccine
1 13.5-ounce can unsweetened coconut milk
3tablespoons tomato paste
1teaspoon chili powder
1teaspoon kosher salt
1tablespoon chili paste or sauce (optional)
3 scallions, thinly sliced
8ounces bean sprouts
16 basil leaves, whole or torn
1/4cup shredded coconut, toasted (optional)
DIRECTIONS
Cook the noodles according to the package directions. Drain and set aside.
Meanwhile, in a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste (if desired).
Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
Stir the drained noodles into the sauce and toss. Divide among individual bowls. Top with the scallions, sprouts, basil, and coconut
