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Method Prep:30min › Cook:5min › Ready in:35min
Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside.
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.
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.
Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.
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.
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
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
I just made the pesto part of this recipe. It was quite good. Nice and spicy -- a good heat to it. - 24 Jul 2008