|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||33%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 sauce 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, these noodles also make a great dish to serve your company.
- 6 to 10 ounces Thai rice noodles (preferably flat, Pad Thai-type noodles or enough for 2 to 4 portions)
- 2 tablespoons vegetable oil (for stir-frying)
- For the Toppings:
- Garnish: 1 handful basil (fresh)
- Garnish: a handful of chopped or ground cashews
- For the Basil Sauce:
- 1/2 cup basil (fresh)
- 1/3 cup dry cashews (dry roasted unsalted)
- 3 to 4 garlic cloves
- 4 tablespoons coconut (or olive oil)
- 1 tablespoon lime juice (freshly squeezed or fresh lemon juice)
- 1 tablespoons fish sauce (or 1+1/2 tablespoons [wheat-free] soy sauce for vegetarians/vegans)
- Optional: 1 chili (red, minced OR 1/4 cayenne pepper or 1/4 to 1/2 teaspoon dry crushed chili)
Gather the ingredients.
Bring a pot of water nearly to a boil, then remove from heat and dunk in the noodles.
Allow noodles to soak while you prepare the sauce (8 to 15 minutes, depending on how thin or thick your noodles are).
Then drain the noodles and rinse with cold water to keep from sticking.
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.
While noodles are soaking, place all basil sauce ingredients in a mini-chopper or food processor. Blitz to create a beautiful, brilliant green sauce.
Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the noodles (you will hear them sizzle when they hit the hot pan).
Using a couple of utensils, gently turn the noodles, scooping them up from the bottom of the pan/wok.
Rice noodles have a tendency to stick, which is normal—just keep loosening them from the bottom of the pan and gently turning. Stir-fry in this way for 1 minute.
Add 2 tablespoons of the sauce and continue frying another minute, or until noodles are soft but chewy (al dente) in texture. If still too firm, add another tablespoon of sauce and continue stir-frying another minute or two, until desired softness is reached.
Remove from heat. Add all remaining sauce and toss well to distribute.
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 chili.
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.
- Soaking the Noodles: 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 are stir-fried later.
- Rice noodles have a tendency to stick when stir-frying, just keep loosening them from the bottom of the pan and gently turning them.