test2

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil over high heat, reaching 212°F (100°C). Add pasta and cook until al dente, about 3-4 minutes for fresh pasta, stirring occasionally. Reserve 1 cup (240ml) of pasta water before draining.

2. 2

   Heat coconut oil in a large wok or 12-inch skillet over medium-high heat until shimmering, about 2 minutes. Add minced garlic and sliced chilies, stirring constantly for 30 seconds until fragrant.

3. 3

   Add shrimp to the wok in a single layer and cook for 2 minutes without stirring, allowing them to develop a light golden color on the bottom. Flip each shrimp and cook for another 1-2 minutes until they turn opaque and reach an internal temperature of 145°F (63°C).

4. 4

   Pour in coconut milk slowly while stirring, then add fish sauce and palm sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for about 2 minutes until the sugar dissolves completely.

5. 5

   Add the cooked pasta to the wok along with 1/2 cup (120ml) of reserved pasta water. Toss continuously for 1-2 minutes, allowing the starch in the pasta water to emulsify with the coconut sauce, creating a silky coating. Add more pasta water if the sauce becomes too thick.

6. 6

   Remove from heat and stir in butter until fully incorporated. Add lime juice, sea salt, and white pepper, tasting and adjusting seasoning as needed.

7. 7

   Divide pasta between 4 serving bowls. Top each portion with torn basil leaves, crushed peanuts, and scallion pieces. Serve immediately while steam is still rising from the bowls.