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Easy Thai Rice Noodles with Basil

User Rating 5 Star Rating (4 Reviews)

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Rice noodles
Dan Goldberg/Photodisc/Getty Images
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 company. ENJOY!

Prep Time: 12 minutes

Cook Time: 5 minutes

Total Time: 17 minutes

Ingredients:

  • SERVES 2-4
  • 6-10 oz. Thai rice noodles (preferably flat, Pad Thai-type noodles) or enough for 2-4 portions
  • 2 Tbsp. vegetable oil for stir-frying
  • Toppings: handful fresh basil, plus a handful of chopped or ground cashews
  • BASIL SAUCE:
  • 1/2 cup fresh basil
  • 1/3 cup dry roasted unsalted cashews
  • 3-4 cloves garlic
  • 4 Tbsp. (1/4 cup) coconut OR olive oil
  • 1 Tbsp. freshly squeezed lime juice OR fresh lemon juice
  • 1 Tbsp. fish sauce OR 1+1/2 Tbsp. [wheat-free] soy sauce for vegetarians/vegans
  • optional: 1 red chili, minced OR 1/4 cayenne pepper OR 1/4 to 1/2 tsp. dry crushed chili

Preparation:

  1. 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 (8-15 minutes, depending on how thin or thick your noodles are). Then drain the noodles and rinse with cold water to keep from sticking.Tip: 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.
  2. While noodles are soaking, place all basil sauce ingredients in a mini-chopper or food processor. Blitz to create a beautiful, brilliant green sauce.
  3. 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, gentle turn the noodles, scooping them up from the bottom of the pan/wok. Tip: 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.
  4. Add 2 Tbsp. 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 Tbsp. of sauce and continue stir-frying another minute or two, until desired softness is reached.
  5. Remove from heat. Add all remaining sauce and toss well to distribute.
  6. 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, and ENJOY!
User Reviews

Reviews for this section have been closed.

 5 out of 5
Yummy!, Member NicoleinCalifornia

I used roasted almonds because that's waht I had, extra thai chili flakes and I LOVE this recipe. Thanks so much, it's one of my new favorites!

5 out of 5 people found this helpful.

See all 4 reviews

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