Thai Basil Broccoli Beef with Purple Noodles

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I had not heard of their purple corn and rice noodles before. Another gluten-free noodle option? I'm there! I left the ingredients out on my counter for a couple days to let my imagination run wild with what I may cook with these goodies. 
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Thai Basil Broccoli Beef Over Purple Corn Coconut Noodles  Gluten-Freeadapted from Martha Stewart4 ounces Thai Kitchen purple corn and rice noodles1 can (13.5 ounces) coconut milkCoarse salt2 tablespoons teaspoon fish sauce2 tablespoons gluten free soy sauce -or- braggs amino acids2 tablespoons sweet red chili sauce1 tablespoon canola oil3 garlic cloves, chopped2 jalapeno chiles, seeded and sliced into 2-inch matchsticks1 1/4 pounds beef steak cut into strips1 cup loosely packed torn fresh basil leaves1 cup chopped broccoliLime wedges
In a medium saucepan, combine noodles, coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil noodles are tender and liquid has been absorbed, about 7 minutes. Don't be afraid of the color, it is from purple corn!While noodles are cooking combine oil, fish sauce, soy sauce or braggs, and sweet chili sauce into a large pan and bring to medium high heat. 
Add your beef, and garlic 
When beef is halfway done, add in your broccoli and peppers. Cook for 2 minutes. Toss in basil the last 30 seconds and stir. 
Serve over the purple coconut noodles with lime wedges. Squirt on the limes before eating. This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.