Set up a shallow bowl with shredded coconut and a separate bowl for coating the shrimp. Dip each shrimp in the coconut, pressing lightly to adhere, coating evenly. Set aside on a plate.
Heat vegetable oil in a deep fry pan or wok over medium-high heat until shimmering. Carefully add the coated shrimp in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove with tongs and drain on paper towels.
In a large pot, bring water to a boil and cook noodles according to package instructions until al dente. Drain and set aside.
In the same pot or a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Sauté minced garlic until fragrant, about 30 seconds, until golden and aromatic.
Pour in coconut milk, soy sauce, and red pepper flakes. Stir to combine and bring to a gentle simmer. When mixture thickens slightly, add cooked noodles and toss to coat evenly with the sauce.
Add the crispy fried shrimp on top, gently mixing or arranging for presentation. Serve immediately, garnished with additional coconut or herbs if desired.
