Peanut and Coriander Pesto Rice Noodles

    Peanut and Coriander Pesto Rice Noodles


    23 people made this

    Tasty rice noodles tossed in a homemade pesto that is made in your food processor with fresh coriander, Thai basil, peanuts, garlic cloves and a green chilli.

    Serves: 4 

    • 500g rice noodles
    • 1 1/2 cups chopped fresh coriander
    • 1/2 cup Thai basil
    • 2 cloves garlic, halved
    • 1/2 teaspoon finely chopped lemon grass
    • 1 green chilli, seeded and finely diced
    • 1 tablespoon fish sauce
    • 4 tablespoons chopped, unsalted dry-roasted peanuts
    • 7 tablespoons grapeseed oil
    • 1/2 lime, cut into wedges
    • salt and freshly ground black pepper, to taste

    Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles then set aside.
    2. Make the pesto: In a blender or food processor combine the coriander, basil, garlic, lemon grass, chilli, fish sauce and 2 tablespoons of the peanuts. Process just until the herbs and peanuts are coarsely chopped. While the machine is running, add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped.
    3. Place soaked rice noodles into a large frying pan with 1/2 cup water over medium high heat. Stir until most of the water has been absorbed and the noodles are tender. Add almost all of the pesto then stir well, adding a few tablespoons of water if the pesto is clumping.
    4. Taste the noodles then add more pesto, lime juice, fish sauce, salt or pepper if you like. Garnish the noodles with the remaining 2 tablespoons of peanuts then serve right away.

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