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home > recipes > pasta > thai basil noodles
This Thai fusion noodle recipe is extremely easy, plus healthy and wonderfully delicious! Rice noodles and fresh basil are the key ingredients, which means this yummy noodle recipe is vegetarian/vegan, plus gluten free. It starts with a Thai-style pesto which is then briefly fried up with Thai rice noodles. Add a topping of ground cashews plus a little fresh basil, and you have a noodle dish that will satisfy your strongest noodle cravings. Beautiful to serve, this easy noodle recipe also makes a great dish to serve company. ENJOY! Serves 2 - 4. 6-12 oz. Thai rice noodles (preferably flat, Pad Thai-type noodles) or enough for 2-4 portions 2 Tbsp. oil for stir-frying optional: handful fresh basil, plus a handful of chopped or ground cashews PESTO SAUCE: 1/2 cup fresh basil 1/3 cup dry roasted unsalted cashews 3-4 cloves garlic 4 Tbsp. (1/4 cup) coconut OR olive oil 1 Tbsp. freshly squeezed lime juice (or substitute fresh lemon juice) 1 Tbsp. fish sauce (OR vegetarian fish sauce, OR 1+1/2 Tbsp. [wheat-free] soy sauce) optional: 1 red chili, de-seeded, OR 1/4 cayenne pepper OR 1/4 to 1/2 tsp. dry chili flakes Bring a pot of water nearly to a boil, then remove from heat and add the rice noodles. Stir well, making sure all the noodles are submerged. Allow noodles to soak while you prepare the pesto sauce (8-15 minutes, depending on how thin or thick your noodles are). Tip: Noodles are done soaking when they have softened enough to eat, but are still quite firm and slightly "crunchy". The idea is only to soften them, as they will be stir-fried later. Place all pesto sauce ingredients in a mini-chopper or food processor (one that can process finely). Chop or process well to create a beautiful, brilliant green sauce. Drain the noodles and briefly rinse with cold water to keep them from sticking. Heat 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Swirl oil around to cover bottom of pan/wok, then add the noodles. You will hear them sizzle when they hit the hot pan. Using a couple of flat utensils (spatulas or Asian-style "shovels"), gentle turn the noodles, scooping them up from the bottom of the pan/wok. Tip: Rice noodles have a tendency to stick, which is normal - just keep loosening them from the bottom of the pan and gently turning them. Stir-fry in this way for 1 minute. Add 2 Tbsp. of the pesto and continue frying another minute, or until noodles are soft but chewy (al dente) in texture. If the noodles are still too firm or crunchy, add another Tbsp. of pesto and continue stir-frying another minute, or until desired softness is reached. Remove from heat. Add all remaining pesto and toss well to mix in. Before serving, do a taste-test, adding a little more fish sauce (or soy sauce) if not salty enough. If too salty for your taste, add another squeeze of lime juice. If not spicy enough, add a little more fresh minced chili, cayenne pepper, or chili flakes. To serve, slide noodles onto a serving platter, or onto individual plates or pasta bowls. Top with a sprinkling of fresh basil plus chopped or ground cashews.

Thai Basil Noodles


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(posted March 27, 2009)

This Thai fusion noodle recipe is extremely easy, plus healthy and wonderfully delicious!
Rice noodles and fresh basil are the key ingredients, which means this yummy noodle recipe is vegetarian/vegan, plus gluten free. It starts with a Thai-style pesto which is then briefly fried up with Thai rice noodles. Add a topping of ground cashews plus a little fresh basil, and you have a noodle dish that will satisfy your strongest noodle cravings. Beautiful to serve, this easy noodle recipe also makes a great dish to serve company. ENJOY!

Serves 2 - 4.

6-12 oz. Thai
rice noodles (preferably flat, Pad Thai-type noodles) or enough for 2-4 portions
2 Tbsp. oil for stir-frying
optional: handful fresh
basil, plus a handful of chopped or ground cashews

PESTO SAUCE:
1/2 cup fresh
basil
1/3 cup
dry roasted unsalted cashews
3-4 cloves
garlic
4 Tbsp. (1/4 cup)
coconut OR
olive oil
1 Tbsp. freshly squeezed
lime juice (or substitute fresh lemon juice)
1 Tbsp.
fish sauce (OR vegetarian fish sauce, OR 1+1/2 Tbsp. [wheat-free] soy sauce)
optional: 1 red chili, de-seeded, OR 1/4
cayenne pepper OR 1/4 to 1/2 tsp.
dry chili flakes

Bring a
pot of water nearly to a boil, then remove from heat and add the rice noodles. Stir well, making sure all the noodles are submerged.

Allow
noodles to soak while you prepare the pesto sauce (8-15 minutes, depending on how
thin or thick your noodles are). Tip: Noodles are done soaking when they have softened enough to eat, but are still quite firm and slightly "crunchy". The idea is only to soften them, as they will be stir-fried later.

Place all
pesto sauce ingredients in a mini-chopper or food processor (one that can process finely). Chop or process well to create a beautiful, brilliant green sauce.

Drain the noodles and briefly rinse with cold water to keep them from sticking.

Heat 2 Tbsp. oil in a
wok or large frying
pan over medium-high heat. Swirl oil around to cover bottom of pan/wok, then add the noodles. You will hear them sizzle when they hit the hot pan.

Using a couple of
flat utensils (spatulas or Asian-style "shovels"), gentle turn the noodles, scooping them up from the bottom of the pan/wok. Tip: Rice noodles have a tendency to stick, which is normal - just keep loosening them from the bottom of the pan and gently turning them.

Stir-
fry in this way for 1 minute.

Add 2 Tbsp. of the
pesto and continue frying another minute, or until noodles are soft but chewy (
al dente) in texture. If the noodles are still too firm or crunchy, add another Tbsp. of pesto and continue stir-frying another minute, or until desired softness is reached.

Remove from heat. Add all remaining
pesto and toss well to mix in.

Before serving, do a taste-test, adding a little more
fish sauce (or soy sauce) if not salty enough. If too salty for your taste, add another squeeze of lime juice. If not spicy enough, add a little more fresh minced chili, cayenne pepper, or chili flakes.

To serve, slide
noodles onto a serving platter, or onto individual plates or pasta bowls. Top with a sprinkling of fresh basil plus chopped or ground cashews.


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from Newport, Ky.My , United States wrote:0  1

I am a certified chef. This rocks..thanks for the substitutions as well :-)
5 starsAugust 21, 2012


 
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