Easy Thai Coconut Noodles with Shrimp or Chicken (gluten-free)

Bring a large pot of water to boil. Dunk in the rice noodles, then switch off the heat. Allow noodles to soak while you prepare your other ingredients. If using other type of noodles: boil until just under al dente, then drain and rinse with cold water.)

When rice noodles have softened but are still firm and a little under-cooked in the middle, drain and rinse thoroughly with cold water. Set aside.

Place stock in a wok or deep frying pan over high heat and bring to a boil. Tip: If making stock from cubes, taste-test it for flavor (you want it to taste like a good soup base). Now add the shallot or onion, garlic, galangal or ginger, ground coriander, chili powder, chili, and kaffir lime leaf or bay leaf. Boil 1-2 minutes.

Add shrimp or chicken. Reduce heat to medium, simmering and turning the shrimp or chicken pieces until cooked (3-4 minutes).

Reduce heat to a gentle simmer (medium-low). Add the fish sauce, lime juice, brown sugar, and 1/2 can coconut milk, stirring well to incorporate.

Finally, add the softened noodles. Use 2 utensils to gently turn them in the sauce for 2-4 minutes, or until noodles have absorbed most of the sauce and are hot. Remove from heat and taste-test. If noodles are not flavorful or salty enough, add more fish sauce. If too salty or sweet, add more lime juice. Add more chili for more heat. If too spicy, add more coconut milk.

Portion up into bowls. Drizzle a little more coconut milk over each portion, and top with green onion and fresh basil. For an additional topping, see below. ENJOY!

Optional Topping: For additional coconut flavor, place 2-3 Tbsp. dry shredded coconut(unsweetened or sweetened according to your preference) in a dry frying pan over medium-high heat. Stir continually until coconut turns light golden brown and fragrant, then sprinkle over your noodles.