Thai Coconut Noodles

Name: Thai Coconut Noodles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 cups canned reduced-fat coconut milk; 1/2 lb dried flat rice noodles; 2 tablespoons canola oil; 1 1/2 cups canned tomatoes; 2 teaspoons paprika; 3/4-1 teaspoon cayenne pepper; 1/4 cup minced white pepper; 1/2 lb boneless pork, sliced very thin; 1/4 cup brown sugar; 2 tablespoons black bean sauce or 2 tablespoons yellow bean sauce; 1 tablespoon fish sauce; 2 cups bean sprouts; 3 green onions, chopped; chopped peanuts; toasted coconut; lime wedge

Submitted by Diana Adcock

"Love spicy stuff!!! This is a really nice dish for your Thai dinner."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 6

ingredients

2 cups canned reduced-fat coconut milk
¹⁄₂ lb dried flat rice noodles
2 tablespoons canola oil
1 ¹⁄₂ cups canned tomatoes
2 teaspoons paprika
³⁄₄ - 1 teaspoon cayenne pepper
¹⁄₄ cup minced white pepper
¹⁄₂ lb boneless pork, sliced very thin
¹⁄₄ cup brown sugar
2 tablespoons black bean sauce or 2 tablespoons yellow bean sauce
1 tablespoon fish sauce
2 cups bean sprouts
3 green onions, chopped
chopped peanuts
toasted coconut
lime wedge

directions

Place rice noodles in a bowl and cover with very hot water.
Let stand 30 minutes to soften.
Drain.
Heat the wok over high heat and add 1 T of oil.
Add tomato, paprika and cayenne.
Cook, stirring for 5 minutes.
Add noodles and fry to coat well.
Transfer to a bowl.
Add the remaining oil to the wok and saute the onion and pork for 1 minute.
Add the coconut milk, sugar, bean sauce, fish sauce and bring to a boil.
Cook, stirring for 2 minutes, reduce heat to low and stir in noodles and bean sprouts.
Simmer for 2 minutes.
Transfer to a serving bowl and garnish with peanuts, green onions, toasted coconut, and lime wedges.