in Thailand

Rice noodles with peanut and coriander pesto

updated

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Ingredients for 2 servings:

  • 250 g rice noodles
  • 1 bunch of coriander
  • 1 clove(s) garlic
  • 2 chili peppers
  • 3 tbsp peanuts, dried, see note
  • Peanut oil or sesame oil
  • e.g. salt or soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

made quickly

Cook the rice noodles until tender. Meanwhile, roast the peanuts in a pan or wok until golden brown. Trim and chop the cilantro. A food processor or similar is best. Add the oil, chili peppers, and garlic. Then add the roasted peanuts and season with salt or soy sauce, if desired. Finally, transfer the noodles to a bowl and mix well with the pesto. Note: Dried peanuts are available at Asian stores; pre-roasted peanuts will also work in a pinch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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