Spicy Mango Coconut Noodles with Crispy Shallots

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

   ~10 min
2. 2

   While noodles are cooking, heat vegetable oil in a frying pan over medium-high heat. Add thinly sliced shallots and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the shallot-infused oil.

   ~15 min
3. 3

   In the same frying pan (or a clean one), add 1 tablespoon of the reserved shallot oil. Add minced garlic and grated ginger, and sauté until fragrant, about 1 minute.

   ~2 min
4. 4

   Add the finely chopped red chilies and cook for another minute until fragrant. Be careful not to burn the garlic.

   ~1 min
5. 5

   Pour in the coconut milk, lime juice, fish sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.

   ~3 min
6. 6

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

   ~3 min
7. 7

   Gently fold in the cubed mango just before serving to retain its texture. Avoid over-stirring to prevent the mango from becoming mushy.

   ~1 min
8. 8

   Serve the noodles immediately, garnished generously with crispy fried shallots and fresh cilantro.