Rice Noodles with Cilantro Pesto


  • 1-16 oz bag Thin Rice Noodles
  • 2 cups firmly packed, rough chopped cilantro
  • 1/2 cup chopped walnuts
  • 1/2 cup olive oil
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons white wine or rice vinegar
  • 1 tablespoon water
  • 2 teaspoons minced garlic
  • 1-2 teaspoons Fish Sauce or 1 teaspoon salt

Our delicate rice noodles are the perfect base for flavor-filled cilantro pesto. They are delicious with any grilled or Thai food.


  • 10 minutes to assemble


  • 8 servings noodles, tossed with cilantro pesto


  1. Put a large pot of salted water on to boil.
  2. Add cilantro, walnuts, olive oil, Parmesan cheese, vinegar, water, garlic and Fish Sauce or salt to food processor or blender. Blend until smooth.
  3. Boil Rice Noodles according to directions on box. Remove 1/2 cup of pasta water just before draining noodles. Drain noodles, rinsing briefly.
  4. Toss noodles with pesto (using reserved pasta water, if a thinner pesto is desired) and serve.