Spicy Coconut Noodles

Sweet coconut and spicy chili sauce team up to make a sassy and delicious pasta sauce.  Jazz up your supper with this easy recipe for spicy coconut noodles!

Coconut! I am a devoted coconut lover. Coconut cake. Coconut cookies. I love ’em all.

But coconut desserts are the easy part…what’s really exciting is a recipe that lets you incorporate coconut into the main course…now we’re talking!

Main courses featuring the sweet taste of coconut have a special place in my recipe collection. Coconut shrimp risotto, for example.  

So I was totally up for figuring out how to swap the classic tomato pasta sauce for a coconut version in this easy peasy recipe for spicy coconut noodles.

But first! Thank you so much to you guys for sending all those sweet notes about our newest family member, our sweet pea of a rescue dog Winnie!

She has been with us now for almost two weeks, and she’s had her first bath, her first visit to the vet, and she is settling in like a champ.

She definitely thinks she might be a lap dog…

…and she has completely mastered The Look.

And to answer a question I’ve gotten from a bunch of folks, that gadget on her collar is called a Whistle.

It is a nifty little item that attaches easily to the collar, and it’s a GPS tracker that not only tells us where she is, but also how much exercise she is getting, how much licking/scratching/water drinking is happening, and so on.

It goes with an app on our phones so we all know what she is up to! But most of the time we know just because she is always wonderfully nearby.

Meanwhile back at the noodles, this light sauce is a combo of sweet coconut milk with spicy chili sauce and tomato paste, and the pasta gets tossed with this sauce, some scallions and sprouts and topped with…you guessed it, more coconut!

Here’s how you make spicy coconut noodles!

Cook up some long pasta according to the package directions – we like fettuccine, but any long pasta will do, so if you are a linguine lover, go for it.

While the pasta is cooking, put some coconut milk, tomato paste, chili powder, salt, and chili sauce in a pot and let it simmer for a few minutes.

When the pasta is done, drain it and add it to the sauce pot. All that’s left to do now is to divide among some bowls, top it with chopped scallions, some alfalfa sprouts and yep, some coconut.

And may I suggest some coconut pecan blender cake for dessert?

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Updated (and made even more delicious!) from a previously published Framed Cooks post!