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.
20 min
PREP TIME
5 min
COOK TIME
530
CALORIES
10
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 2 SERVINGS
- 1/2 cup (125 milliliter) fresh cilantro
- 1/2 cup (125 milliliter) fresh basil
- 1/4 cup (50 milliliter) vegetable oil
- 2 tablespoons (30 milliliter) sugar
- 1 tablespoon (15 milliliter) Minced Garlic
- 1 tablespoon (15 milliliter) Organic Ginger Chinese
- 1 tablespoon (15 milliliter) Sweet Red Chili Sauce
- 1 tablespoon (15 milliliter) fresh lime juice
- 1/2 teaspoon (2 milliliter) Sea Salt Grinder
- 1/2 package (125 gram) Stir-Fry Rice Noodles
Preparation
- 1 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.
- 2 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)
