Thai Coconut Lemongrass Noodles
1 lb. spaghetti noodles
1 cup fresh snap peas
sea salt and pepper
Bring a large pot of water to a boil. Season with salt.
Cook the noodles for about 5 minutes.
Drain. Toss with the snap peas and pepper and set aside.
Coconut Lemongrass Sauce:
1 Tbs. coconut oil
1 shallot, finely diced
1/4 cup apple cider vinegar
1 stalk fresh lemongrass, smashed
1 14 oz. can full fat coconut milk
juice and zest of 1 fresh lime
2 tsp. fish sauce
sea salt and pepper
fresh basil
red chili flakes
In a medium pot, heat the coconut oil over medium heat. Add the shallots and sauté until soft. Deglaze the pan with the vinegar and bring everything to a simmer, reducing the vinegar until it is just about gone.
Reduce heat even more and add the coconut milk and 1/2 the lime juice and zest, as well as the smashed lemongrass. Simmer for about 5 minutes.
Remove from heat and stir in the fish sauce and remaining lime. Remove the lemongrass stalk.
Toss the sauce with cooked spaghetti noodles and fresh snap peas. Garnish with plenty of salt and pepper, fresh basil, and red chili flakes.
