2pkg (10.6 oz each)KA–ME® Pad Thai Express Rice Noodles, broken into pieces
1/2tsp groundcinnamon, divided
1/4cupbutter, cut into pieces
1/2cup toasted sweetened shreddedcoconut
2tbsp choppedKA–ME® Crystallized Ginger
In small saucepan, bring KA–ME® Coconut Milk, evaporated milk and 1/2 cup water to boil. Reduce heat to medium-low; simmer, uncovered, for 8 to 10 minutes or until slightly reduced.
Using electric mixer, beat together egg yolks and sugar; slowly whisk in warm coconut milk mixture. Stir in KA–ME® Pad Thai Express Rice Noodles, vanilla and half of the cinnamon. Reduce heat to medium-low; cover and cook for 8 to 10 minutes or until noodles are tender and most of the liquid is absorbed.
Remove from heat. Stir in butter; cover and let stand for 10 minutes.
Divide among 4 bowls. Sprinkle with coconut, KA–ME® Crystallized Ginger and remaining cinnamon. Serve warm or cold.
– Substitute ground cardamom or nutmeg for cinnamon.
– For a dairy-free option, substitute 2 tbsp coconut oil for butter.
– Alternatively, garnish with toasted nuts, dried fruits, raisins or chopped mango.