Directions

1. Heat about 2 T. oil in a large skillet over medium-high heat.
2. Bring water to a boil in a large pot.
3. Once the water is boiling, add the pasta and cook according to package directions.
4. In a saucepan, combine the coconut milk and sweet chili sauce (use equal amounts of each). Add lime juice, red chili flakes, salt and pepper.
5. Put cornstarch in a gallon-sized bag and add the chicken/shrimp/tofu, in batches.
6. Shake to coat.
7. Add the chicken/shrimp/tofu to the hot oil and cook in batches until golden brown and cooked through, about 5-7 min. Add more oil as needed.
8. Remove from the skillet and set aside.
9. Drain the pasta when ready.
10. Combine the pasta, chicken/shrimp/tofu, and sauce.
11. Toss to coat and serve hot.