The flavors in this dish pack a mouthwatering punch. Thais traditionally use a mortar and pestle to make this sauce, but a blender or processor works just as well.
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INGREDIENTS
Ingredients
- 1/2 cup fresh cilantro
- 1/2 cup fresh basil
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh galangal, or Chinese ginger
- 1 tablespoon Spicy Thai Chili Sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 4 ounces Thai Kitchen® Gluten Free Thin Rice Noodles
INSTRUCTIONS
- 1 PLACE cilantro, basil, oil, sugar, garlic, ginger, chili sauce, lime juice and salt in blender or food processor; cover. Process until pureed, scraping sides occasionally.
- 2 BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Drain well. Immediately place warm noodles in large bowl. Add pesto; toss to coat well.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
