Rice Noodles with Vietnamese Pesto

    Rice Noodles with Vietnamese Pesto

    6saves
    35min


    23 people made this

    About this recipe: This Vietnamese-inspired dish is a great one-bowl, one-pan option for casual dinner parties. This is a really different kind of pesto that uses peanuts and Asian flavours.

    Ingredients
    Serves: 4 

    • 1 (500g) pack rice noodles
    • good handful chopped fresh coriander
    • small handful Thai basil
    • 2 cloves garlic, halved
    • 1/2 teaspoon minced lemon grass
    • 1 green chilli, seeded and minced
    • 1 tablespoon fish sauce
    • 4 tablespoons chopped, unsalted dry-roasted peanuts
    • 7 tablespoons rapeseed oil
    • 1/2 lime, cut into wedges
    • salt and freshly ground black pepper to taste

    Method
    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside.
    2. Make the pesto: In a blender or food processor combine the chopped coriander, basil, garlic, lemon grass, chillies, 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 125ml (5 fl oz) water over medium high heat. Stir until most of the water has been absorbed and the noodles are tender.
    4. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.
    5. Taste the noodles and add more pesto, lime juice, fish sauce, salt or pepper if you like. Garnish the noodles with the remaining 2 tablespoons of peanuts, and serve right away.

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    Reviews (5)

    by
    0

    Altered ingredient amounts. I eat a lot of Vietnamese and this has all the right flavours. I did make extra sauce to coat a bit more, but I always order extra sauce for everything!! - 24 Jul 2008

    by
    0

    Good overall recipe. I would suggest cutting back on the amount of rice noodles the recipe calls for, as the pesto was barely able to cover the full amount of noodles. Was very good with sauteed prawns added. - 24 Jul 2008

    by
    0

    I just made the pesto part of this recipe. It was quite good. Nice and spicy -- a good heat to it. - 24 Jul 2008

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