Thai Coconut Noodles

• 2 cups canned reduced-fat coconut milk
• 12 lb dried flat rice noodles
• 2 tablespoons canola oil
• 1 12 cups canned tomatoes
• 2 teaspoons paprika
• 34-1 teaspoon cayenne pepper
• 14 cup minced white pepper
• 12 lb boneless pork, sliced very thin
• 14 cup brown sugar
• 2 tablespoons black bean sauce or 2 tablespoons yellow bean sauce
• 1 tablespoon fish sauce
• 2 cups bean sprouts
• 3 green onions, chopped
• chopped peanuts
• toasted coconut
• lime wedge

1. Place rice noodles in a bowl and cover with very hot water.
2. Let stand 30 minutes to soften.
3. Drain.
4. Heat the wok over high heat and add 1 T of oil.
5. Add tomato, paprika and cayenne.
6. Cook, stirring for 5 minutes.
7. Add noodles and fry to coat well.
8. Transfer to a bowl.
9. Add the remaining oil to the wok and saute the onion and pork for 1 minute.
10. Add the coconut milk, sugar, bean sauce, fish sauce and bring to a boil.
11. Cook, stirring for 2 minutes, reduce heat to low and stir in noodles and bean sprouts.
12. Simmer for 2 minutes.
13. Transfer to a serving bowl and garnish with peanuts, green onions, toasted coconut, and lime wedges.

coconut milk, rice noodles, canola oil, tomatoes, paprika, cayenne pepper, white pepper, pork, brown sugar, black bean sauce, fish sauce, bean sprouts, green onions, peanuts, coconut, lime wedge

Taken from www.food.com/recipe/thai-coconut-noodles-53671 (may not work)