Thai pesto prawn noodles
Thai pesto prawn noodles

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai pesto prawn noodles. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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. I added part of the pesto to spaghetti noodles with.

Thai pesto prawn noodles is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Thai pesto prawn noodles is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have thai pesto prawn noodles using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Thai pesto prawn noodles:
  1. Make ready 140 g (2 blocks) egg noodles
  2. Make ready 300 g king prawns
  3. Prepare 6 baby corns
  4. Prepare 100 g carrot shavings (about 1 medium size carrot)
  5. Make ready 2 Limes
  6. Get Fresh coriander
  7. Make ready Basil
  8. Prepare 50 g shelled pistachio
  9. Take 10 ml white rice vinegar
  10. Get 30 ml water
  11. Get 40 ml rapeseed oil

It is such a flavorful and fun gluten free meal that. A wonderfully warming Thai noodle soup, with fragrant spices and a little heat all balanced with rich coconut milk. 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. Arrange the prawns on top of the glass noodles.

Steps to make Thai pesto prawn noodles:
  1. 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
  2. Cook noodles in salted water.
  3. 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
  4. 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.
  5. 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. Arrange the prawns on top of the glass noodles. I've always ordered this dish whenever I go to Thai restaurants. I absolutely love the flavours in it. Today, I learned how to cook it from your recipe and I.

So that is going to wrap it up with this special food thai pesto prawn noodles recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!