Thai Coconut Noodles Recipe

Name: Thai Coconut Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned reduced-fat coconut milk; 12 lb dried flat rice noodles; 2 tablespoons canola oil; 1 ½ cups canned tomatoes; 2 teaspoons paprika; 34-1 teaspoon cayenne pepper; ¼ cup minced white pepper; 12 lb boneless pork, sliced very thin; ¼ 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

Servings: persons

2 cups canned reduced-fat coconut milk
12 lb dried flat rice noodles
2 tablespoons canola oil
1 ½ cups canned tomatoes
2 teaspoons paprika
34-1 teaspoon cayenne pepper
¼ cup minced white pepper
12 lb boneless pork, sliced very thin
¼ 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

1
Place rice noodles in a bowl and cover with very hot water.
2
Let stand 30 minutes to soften.
3
Drain.
4
Heat the wok over high heat and add 1 T of oil.
5
Add tomato, paprika and cayenne.
6
Cook, stirring for 5 minutes.
7
Add noodles and fry to coat well.
8
Transfer to a bowl.
9
Add the remaining oil to the wok and saute the onion and pork for 1 minute.
10
Add the coconut milk, sugar, bean sauce, fish sauce and bring to a boil.
11
Cook, stirring for 2 minutes, reduce heat to low and stir in noodles and bean sprouts.
12
Simmer for 2 minutes.
13
Transfer to a serving bowl and garnish with peanuts, green onions, toasted coconut, and lime wedges.

8856

kcal

Calories

229

Fat

1090

Carbs

559

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups canned reduced-fat coconut milk, 12 lb dried flat rice noodles, 2 tablespoons canola oil, 1 ½ cups canned tomatoes, and more.

Yes, Thai Coconut Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Coconut Noodles

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