Spicy Lemongrass Coconut Noodles with Crispy Shallots

Instructions

1. 1

   Prepare the crispy shallots: Thinly slice the shallots. Heat 3 tablespoons of vegetable oil in a frying pan over medium heat. Add the shallots and fry, stirring occasionally, until golden brown and crispy. This should take about 8-10 minutes. Remove the shallots with a slotted spoon and drain on paper towels. Set aside.

   ~10 min
2. 2

   Prepare the aromatics: Finely chop the tender inner part of the lemongrass stalks (discard the tough outer layers). Mince the garlic and grate the ginger. Finely chop the red chilies (remove seeds if you prefer less heat).

   ~5 min
3. 3

   Cook the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until al dente. Drain the noodles in a colander and rinse with cold water to prevent them from sticking. Set aside.

   ~10 min
4. 4

   Make the sauce: In the same frying pan (or a clean one) used for the shallots, add the coconut milk, chopped lemongrass, minced garlic, grated ginger, and chopped chilies. Bring to a simmer over medium-low heat and cook for 5-7 minutes, allowing the flavors to meld. Stir in the lime juice, soy sauce, and brown sugar.

   ~7 min
5. 5

   Combine and serve: Add the cooked rice noodles to the sauce. Toss gently to coat the noodles evenly. Cook for another 2-3 minutes until the noodles are heated through and have absorbed some of the sauce.

   ~3 min
6. 6

   Serve immediately, garnished with fresh cilantro, mint leaves, and a generous topping of crispy fried shallots.