Spicy Coconut Noodles

This was an absolute hit. One, As a throwback to my dairy-free blogging days and two, a move forward to another ethnic food group. We have been cooking Korean and Thai for a few months now and with all the expensive ingredients readily available in our own fridge we are cooking machines.

This recipe is once again from Real Simple and I found it while looking for something new in my Real Simple binders - more on that at another time, I'm not sure we know each other well enough yet.

Follow the directions but be sure to get Rice Noodles (usually in stick form) and cook them according to the package directions for "Stir-fry." Don't just toss the noodles with the sauce but continue to cook for about 4-6 minutes longer with the toasted coconut (covered) then toss with basil, scallions and bean sprouts.  Keep an eye on it as you don't want the sauce and noodles to burn. You'll notice that the noodles will begin to soften and flex when ready. It's a nice lite meal without any meat and also gluten free if you buy the right rice noodles! Next time we plan to add some chopped peanuts to add a little something extra. The texture is just wonderful and the spice is latent so no worries about the chili pepper and paste, it's not enough to make a difference.

We added it to our favorite recipes and plan to enjoy it for lunch tomorrow as well. Making another project: Try [more] new recipes adjust grocery list to suit and cook fearlessly!