Thai pesto prawn noodles. Whizz up a pesto with a difference by blending basil, coriander, peanuts, chilli and lime, then serve on egg noodles with flash-fried prawns. Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce! Serve immediately or refrigerate in an air-tight container Made the recipe exactly as written, and we were pleased with the sharp, sweet and spicy flavors.

Thai pesto prawn noodles Toss the cashews and chopped scallions in the pan and turn off the heat. Up your weeknight meal game with these sprialized Sweet Potato Noodles with Thai Pesto!! It is such a flavorful and fun gluten free meal that.

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Whizz up a pesto with a difference by blending basil, coriander, peanuts, chilli and lime, then serve on egg noodles with flash-fried prawns. Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce! Serve immediately or refrigerate in an air-tight container Made the recipe exactly as written, and we were pleased with the sharp, sweet and spicy flavors.

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Ingredients requirements of Thai pesto prawn noodles:

Require 140 g (2 blocks) for egg noodles.
Provide 300 g for king prawns.
Require 6 baby corns.
Provide 100 g for carrot shavings (about 1 medium size carrot).
Require 2 of Limes.
Give of Fresh coriander.
Prepare of Basil.
Need 50 g for shelled pistachio.
Provide 10 ml for white rice vinegar.
You need 30 ml for water.
Need 40 ml of rapeseed oil.

This one-pot Thai recipe is so quick and simple you'll want to make it every evening! They are available in Asian supermarkets or Asian sections of regular This method avoids the noodles becoming gluggy and the Pad Thai becoming a big sodden mess. Alternatively, you can buy cooked rice noodles from. A wonderfully warming Thai noodle soup, with fragrant spices and a little heat all balanced with rich coconut milk.

Thai pesto prawn noodles step by step:

To make pesto: you will need to blend; pistachio, rapeseed oil, white rice vinegar, basil and coriander chopped up and juice + zest of 2 limes. You can add chilli if you like it hot. To be able to blend it I needed to add about 30 ml of water.
Cook noodles in salted water..
In seperated pot with salted boiling water blanch babycorn. I cook mine for about 2 min. Cool it down and cut them with an angle.
In the meantime heat up frying pan with little bit of cooking oil. When pan is smoking hot start searing prawns (I always dry them first - it will help you to get better colour - flavour). Season with salt. Now throw carrots shavings and blanched babycorns. Toss it all in pesto. Now add noodles..
Finish all with roughly chopped coriander. I drizzled my dish with chilli oil.

Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of. Making the Thai Basil Pesto is SO easy! Just throw everything into your food processor. Pulse until a pesto-like texture and remove to a glass container for Now that you have your Thai Basil Pesto, how can you use it? My favorite is for Thai Basil Noodle Bowls (combine rice noodles (affiliate link).

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