Coconut Rice Noodles

A Thai-inspired noodle bowl where rice noodles swim in a creamy coconut broth spiked with red chiles, garlic, and soy sauce. Tofu cubes get fried in sesame oil until golden on all sides, then rejoin the dish at the end along with bean sprouts, spring onions, and a shower of fresh coriander.

Creamed coconut (the solid block, not canned coconut milk) dissolves into the hot vegetable stock and creates a thicker, richer broth than the canned stuff. It melts slowly and gives the sauce a velvety texture that clings to the rice noodles.

Soak the dried rice noodles in boiling water for just one minute, then rinse with cold water and drain. Oversoaking turns them gummy, and they’ll cook further when they go into the coconut broth for the final 3 minutes.

Kitchen Tips

• Fry the tofu in a single layer without moving it for the first minute. Constant flipping prevents the golden crust from forming.
• Grate the onion instead of chopping. Grated onion dissolves into the broth and adds body without visible pieces.
• Add the bean sprouts near the end so they keep their crunch. Overcooked sprouts turn limp and watery.
• Taste the broth before serving and adjust with more soy sauce or a squeeze of lime.

Variations

• Add a tablespoon of Thai red curry paste with the stock for a spicier, more complex broth.
• Swap tofu for pan-seared shrimp for a non-vegetarian version.
• Stir in a handful of baby spinach or bok choy with the bean sprouts for more greens.