Rice Noodles with Sesame Basil Pesto
1/2-16 oz bag (8 oz) A Taste of Thai Rice Noodles
2 tablespoons sesame seeds
1 cup firmly packed basil leaves, stems removed
4 cloves garlic
2 tablespoons hot chili oil
2 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon salt
This recipe is easy, fast, low-fat and wheat-free. Some days you can have it all.
20 minutes from start to finish
Preheat oven to 300°F. Put a large pot of water on to boil, with one tablespoon salt.
Spread sesame seeds on pan. Toast in oven for about 2 minutes or until golden. Watch them carefully so they don't burn. Remember brown means bitter!
Put basil leaves, garlic, toasted sesame seeds, chili oil, olive oil, vinegar, sugar, and salt in blender. Blend until smooth.
When water boils, add Rice Noodles. Stir to separate noodles.
Boil noodles according to directions on box, until tender but firm (al dente).
Drain noodles and very briefly rinse with lukewarm water. Return noodles to pot and toss with sauce. Enjoy!
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