Spicy Coconut Lemongrass Noodles with Crispy Shallots
This vibrant noodle dish features tender rice noodles coated in a fragrant and spicy coconut sauce infused with fresh lemongrass and chilies. Topped with a generous sprinkle of crispy fried shallots, it offers a delightful balance of creamy, spicy, and crunchy textures.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
550 kcal
Instructions
- 1
Prepare the crispy shallots: Thinly slice the shallots and fry them in 2 tablespoons of vegetable oil over medium heat until golden brown and crispy. Drain on paper towels and set aside.
~15 min - 2
Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
~10 min - 3
Prepare the sauce: Finely chop the lemongrass (white part only), red chilies (seeds removed for less heat if desired), garlic, and ginger. Heat the remaining 1 tablespoon of vegetable oil in a saucepan over medium heat. Sauté the lemongrass, chilies, garlic, and ginger for 2-3 minutes until fragrant.
~5 min - 4
Pour in the coconut milk, lime juice, soy sauce, and brown sugar. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
~7 min - 5
Add the cooked rice noodles to the sauce. Toss gently to coat. Stir in the chopped cilantro.
~2 min - 6
Serve the noodles immediately, topped with the crispy shallots.
Tips
- For extra flavor, add a pinch of shrimp paste to the sauce mixture when sautéing the aromatics.
- Leftover crispy shallots can be stored in an airtight container at room temperature for up to a week.
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