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Spicy Coconut Noodles
- 8 ounces fettuccine
- 1 13.5-ounce can unsweetened coconut milk
- 3 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 tablespoon chili paste or sauce (optional)
- 3 scallions, thinly sliced
- 8 ounces bean sprouts
- 16 basil leaves, whole or torn
- 1/4 cup shredded coconut, toasted
- DirectionsCook the pasta according to the package directions.
Directions:View on Framed Cooks
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