A beautiful, light salad meal that is vegan and gluten-free – Green Zucchini Rice Noodles With Thai Pesto. The cover recipe from my cookbook tasty Express, with big bold, punchy Thai flavours and no cooking at all. Just make the pesto, boil the noodles, spiralize the zucchinis and mix it all up for a satisfying meal. Pesto and prepared noodles keep well in the fridge for up to 4 days.
100g rice vermicelli noodles, cooked and drained
2 large zucchini, julienned
1/2 cup (80g) crushed peanuts
lime wedges, to serve
chopped spring onions, to garnish
for the Thai Pesto (makes 170g)
1/4 cup (40g) raw peanuts
1/3 cup coriander leaves
1/3 cup basil leaves
1 teaspoon red chilli flakes
juice and finely grated zest of 1 lime
2 garlic clove
2.5cm piece of ginger
2 teaspoons fish sauce
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup (80ml) olive oil
For the Thai pesto, place all the ingredients in the bowl of a food processor and process to a coarse pesto consistency. Set aside.
Place the cooled rice noodles in a large bowl and top with the zucchini. Add the pesto and toss to mix well. Top with crushed peanuts, garnish with spring onions and serve with lime wedges.
Glass noodles will cook in just a minute in boiling water. Remove from heat and drain. Refresh several times in cold water until the noodles are cold and don’t stick together. Keep in cool water until ready to mix. Drain and squeeze all of the water before using noodles.
It is important to squeeze the liquid out of the julienned zucchini to avoid it becoming gluggy.