Thai Coconut Noodles

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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 pepper
• 1/2 lb boneless lamb, 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

Recipe

• 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 lamb 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.