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+ servings

Thai Basil Pesto Noodles

An easy recipe for herby, garlicky pesto sauce tossed with sweet bell peppers and gluten-free rice noodles
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Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 2 cups Thai basil leaves, rinsed and dried
  • 1 lb. rice noodles
  • 1 cup red bell pepper, diced
  • 1 cup orange bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1 cup scallions, diced
  • 1/4 cup sesame oil
  • 1/2 cup vegetable oil
  • 3 cloves garlic
  • 1 Tbsp. dry roasted peanuts
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper

Instructions
 

  • Cook and drain rice noodles according to package directions.
  • In a blender, combine Thai basil leaves, sesame oil, vegetable oil, garlic, peanuts, salt and pepper. Process until smooth.
  • In a large skillet, saute the bell peppers in 1 Tbsp. of vegetable oil over medium heat until soft, about 6-7 minutes.
  • Add the pesto sauce and noodles into the skillet and toss to combine.
  • Divide into four serving bowls and garnish with scallions.
Keyword gluten free, low fat, vegetarian
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