I created this recipe for dinner tonight, and it was great! It’s tasty tasty, and very satisfying!

Thai Spring Coconut Noodles with Spicy Peanut Sauce (picture included)

2 young Thai coconuts
1 recipe Annie’s Spicy Peanut Sauce
Fresh mung bean sprouts
Fresh cilantro
Fresh basil

Open the coconuts and remove the meat using these directions. Drink the coconut water, or reserve it for some yummy recipe.

As best as you are able, create noodle-like strips of coconut.

Put together one recipe’s worth of my Spicy Peanut Sauce

At this point in the process you are essentially ready to go (and in fact nearly done) and, if you like or need be, you can put both the coconut (in a bowl or plate covered with plastic wrap) and the peanut sauce in the fridge for a day or two. Although you can certainly just press on and prepare the dish to be served.

To assemble the Thai Spring Coconut Noodles with Spicy Peanut Sauce, first reserve two tablespoons of the Spicy Peanut Sauce, then combine the coconut noodles and the rest of the Spicy Peanut Sauce in a bowl, and toss to coat the noodles with the sauce.

Transfer to a serving bowl or plate. Tear up a handful of cilantro leaves into small pieces (about 1/2 to 1/4 the size of a whole cilantro leaf) and sprinkle around on top of the noodles.

Now top the noodles with a pile of mung sprouts. How much you use depends on your own taste and preferences.

Now, take a 2 large or 3 to 4 small basil leaves and mince them finely. Sprinkle them all the way around the edge of the dish, where the noodles meet the serving dish.

Finally, take the two tablespoons of the Spicy Peanut Sauce you reserved, and dollop them in the center of the heap of sprouts. Take two large whole basil leaves and stick them into the sauce as garnish. Your dish should now look something like this: