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