This creamy, cold, and addictive dish is akin to pad Thai being on a beach vacation. Serves 4.
Ingredients:
- 8 oz rice noodles (or soba)
- 1 can full-fat coconut milk
- juice of 2 limes
- 1 tbsp soy sauce or tamari
- 1 tsp honey
- 1 clove garlic, grated
- 1–2 tsp chili crisp (Momofuku or Lao Gan Ma)
Topping ideas:
- shredded carrots
- chopped cucumbers
- fresh mint
- crushed peanuts
- green onions
Instructions:
- Cook noodles according to package, then rinse under cold water until fully chilled.
- In a bowl, whisk coconut milk, lime juice, soy, honey, garlic, and chili crisp.
- Toss chilled noodles in the sauce until coated and glossy.
- Top with crunchy veggies, mint, peanuts, and extra chili crisp to taste.
Why it works: Zero heat required once noodles are cooked. Creamy + spicy + tangy = serious flavor Feels indulgent, but still light. Easy to make ahead for guests, meal prep, or a late-night “I deserve this” moment.