Thai Noodle Breakfast Bowl with Coconut and Fruit

A sweet and light breakfast featuring rice noodles tossed in creamy coconut milk and topped with tropical fruits. This refreshing dish is perfect for a warm morning.

Prep Time

15 minutes

Total Time

25 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.96/serving

Season:

🍂 Autumn

Meal Type:

Breakfast•Lunch

Cuisine:

Asian•Thai

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

8ozRice Noodles(Thin rice noodles work best)

£1.50

1canFull-Fat Coconut Milk(Unsweetened)

£1.30

0.5cupShredded Coconut(Unsweetened)

£0.75

1largeMango(Diced)

£1.75

1cupPineapple(Diced)

£1.00

1tablespoonLime Juice(Freshly squeezed)

£0.20

2tablespoonsMaple Syrup or Agave(Adjust to taste)

£0.60

PinchSalt

1tablespoonOptional: Toasted Sesame Seeds(For garnish)

£0.25

A few sprigsOptional: Fresh Mint(For garnish)

£0.50

Total Cost

£7.85

£1.96 per serving

Instructions

1.
Cook rice noodles according to package directions. Drain well and set aside.
2.
While noodles are cooking, pour coconut milk into a saucepan. Heat over medium heat until simmering. Reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.
3.
Stir in shredded coconut, lime juice, maple syrup (or agave), and a pinch of salt into the coconut milk. Mix well.
4.
Add cooked rice noodles to the coconut milk mixture and toss gently to coat. Cook for another 2-3 minutes, allowing the noodles to absorb some of the sauce.
5.
Divide the noodles into bowls. Top with diced mango and pineapple.
6.
Garnish with toasted sesame seeds and fresh mint (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

585 kcal / 2447 kJ

Carbs

72g

28% of RDA

Fat

32g

46% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

34 g

38% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a richer flavor, toast the shredded coconut in a dry skillet over medium heat for a few minutes until lightly golden brown before adding it to the coconut milk.

Feel free to substitute other tropical fruits like papaya, kiwi, or starfruit.

If you prefer a less sweet breakfast, reduce the amount of maple syrup or agave.

To prevent the noodles from sticking, rinse them with cold water after cooking.

Cooking Equipment

Saucepan

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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