Total Calories: 658
Bring water to boil in a large stockpot with vegetable oil and salt. Add pasta and boil until al dente, about 7 minutes. Drain and set aside.
Heat olive oil in a heavy saucepan over high heat. Add onion and garlic and stir until lightly browned, about 2 minutes. Add chili powder and roasted chili paste and stir 1 minute. Add coconut milk and fish sauce and bring to boil; add cream and return to boil. Reduce heat to low and simmer 5 minutes, stirring every minute. Increase heat to medium, add cooked pasta, and stir until well coated with sauce. Transfer to a platter and top with sun dried tomatoes. Garnish with basil and serve.
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