Chilled Coconut Noodle Bowls

This creamy, cold, and addictive dish is akin to pad Thai being on a beach vacation.

Ingredients (serves 4):

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)

Toppings: 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.