Rice Noodles with Thai Pesto
rice and noodles

Rice Noodles with Thai Pesto

The flavors in this dish pack a mouthwatering punch. Thais traditionally use a mortar and pestle to make this sauce, but a blender or processor works just as well.
  • 10

    Ingredients

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Ingredients

  • 1/2 cup fresh cilantro
  • 1/2 cup fresh basil
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh galangal, or Chinese ginger
  • 1 tablespoon Spicy Thai Chili Sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 4 ounces Thai Kitchen® Gluten Free Thin Rice Noodles

Instructions

  • PLACE cilantro, basil, oil, sugar, garlic, ginger, chili sauce, lime juice and salt in blender or food processor; cover. Process until pureed, scraping sides occasionally.

  • BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Drain well. Immediately place warm noodles in large bowl. Add pesto; toss to coat well.

Nutrition information (per Serving)

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