Noodles with Vietnamese Sauce
Meat free option, gluten free, dairy free, soy free
- 1 lb / 450g dried rice noodles (rice noodles are usually gluten free)
- 1½ cups / 75g coriander (cilantro), chopped
- ½ cup/ 30g sweet Thai basil leaves
- 2 cloves garlic, halved
- ½ tsp minced lemon grass
- 1 jalapeno pepper, seeded and minced
- 1 tbs fish sauce
- 4 tbs chopped, unsalted dry-roasted peanuts
- 6 tbs oil of choice- a nut oil is best
- ½ lime, cut into wedges
- Sea salt to taste
- Freshly ground black pepper to taste
Note* Many more ‘high-street’ supermarkets are beginning to stock ingredients for oriental dishes requiring obscure ingredients. If they do not stock them, then ask them and they may add them to their stock list.
1. Soak rice noodles in a large bowl of cold water for 30 minutes. Drain and set aside.
2, Make the Sauce: In a blender or food processor combine coriander, basil, garlic cloves, lemongrass, jalapeno pepper, fish sauce and 2 tablespoons of peanuts. Blend until the herbs and peanuts are coarsely chopped. Then when machine is running, add the oil in a thin stream. Then add the remaining peanuts, and continue to blend until all peanuts are coarsely chopped.
3. Put the rice noodles into a large pan with ½ cup / 150ml of water over a medium-high heat. Stir until most of the water has been absorbed and the noodles are tender.
4. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is too thick.
5. Taste the pasta and add more pesto, lime juice, fish sauce if you like. Garnish with remaining peanuts and serve immediately.
Note: If you have any cooked chicken left over, add some shredded chicken near the end of cooking for a meat option.