Ingredients

• 1 pound fettuccine pasta
• 3 tablespoon coconut oil
• 6 garlic, minced
• 2 red Thai chilies, thinly sliced
• 1 cup coconut milk
• 0.5 cup heavy cream
• 3 tablespoon fish sauce
• 2 tablespoon lime juice
• 1 teaspoon palm sugar
• 0.5 cup roasted unsalted peanuts
• 4 shallots, thinly sliced
• 1 cup fresh Thai basil, leaves
• 2 tablespoon vegetable oil
• 1 teaspoon sea salt

Steps

1. Fill a large pot with water, add 1 teaspoon of sea salt, and bring to a rolling boil over high heat.
2. While water heats, peel and mince 6 garlic cloves into a small bowl.
3. Slice 2 red Thai chilies thinly lengthwise, removing seeds if you prefer less heat, and place in a separate small bowl.
4. Thinly slice 4 shallots into rings, keeping the slices uniform.
5. Measure out 1 cup coconut milk, 1/2 cup heavy cream, 3 tablespoons fish sauce, 2 tablespoons lime juice, and 1 teaspoon palm sugar into separate small bowls.
6. Roughly chop 1/2 cup roasted peanuts and pick 1 cup fresh Thai basil leaves; set both aside.
7. Add 1 pound fettuccine to the boiling water and stir immediately to prevent sticking.
8. While pasta cooks, heat 2 tablespoons vegetable oil in a large sauté pan over medium-high heat until shimmering.
9. Add the sliced shallots to the hot oil and fry, stirring frequently, until golden and crispy, about 4–5 minutes.
10. Transfer crispy shallots to a plate lined with paper towels using a slotted spoon; set aside.
11. Add 3 tablespoons coconut oil to the same pan and reduce heat to medium.
12. Add minced garlic and sliced chilies to the pan and sauté gently for 1 minute, stirring constantly, until fragrant but not browned.
13. Pour in 1 cup coconut milk and 1/2 cup heavy cream, stirring with a whisk to combine smoothly.
14. Add 3 tablespoons fish sauce, 2 tablespoons lime juice, and 1 teaspoon palm sugar; whisk until the sugar dissolves.
15. Drain the cooked pasta in a colander, reserving 1 cup of pasta water.
16. Add the drained pasta to the coconut sauce and toss gently with tongs to coat evenly.
17. If the sauce is too thick, add reserved pasta water 1/4 cup at a time while tossing until you reach a silky consistency.
18. Divide the pasta among four shallow bowls or plates.
19. Top each bowl with chopped peanuts, crispy fried shallots, and fresh Thai basil leaves.
20. Serve immediately while the pasta is hot and the toppings are still crispy.