coconut thai noodles

8 oz rice noodles
or fettuccine
13 1/2 oz unsweetened coconut milk
or 1 can
3 tbsp tomato paste
1 tsp chili powder
1 tsp kosher salt
1 tbsp chili paste or sauce
3 whole scallions
thinly sliced
8 oz bean sprouts
16 leaves basil
whole or torn
1/4 cup shredded toasted coconut
Carm graduated with her MBA in August 2006 and Collin threw her a party at their home. They devised a simple menu of dishes that were easy to make yet scaled well, including this one. Carm clipped this recipe from Real Simple magazine.
Cook the noodles according to the package directions.
Meanwhile, in a large saucepan, over medium heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste or sauce (if using). Bring to a boil. Reduce heat and simmer for 2 to 3 minutes.
Stir in the drained noodles and toss. Divide the noodles among individual bowls. Top with the scallions, sprouts, basil, and coconut (if using).
To toast shredded coconut, scatter it on a baking sheet and place in a 350°F oven until it is golden, 3 to 5 minutes. Keep a close eye on it though ... it goes from toasted to scorched in seconds.