









Ingredients
- 100 g 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
- Thai Pesto
- 1/4 cup 40g raw peanuts
- 1/2 cup coriander leaves
- 1/2 cup basil leaves
- 1 teaspoon red chilli flakes
- juice and finely grated zest of 1 lime
- 1 garlic clove
- 2.5 cm piece of ginger
- 2 teaspoons fish sauce
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/3 cup 80ml olive oil
Instructions
- 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.
Notes
It is such a stroke of luck you posted this recipe when i have all ingredients at hand! Dinner is calling me and I can not wait to a fully fled member of the Tasty express.
Love the zucchini pasta! Definitely making more of an effort to incorporate this lovely vegetable into my dishes
http://lifeandcity.tumblr.com
Sneh, my dear, i have just download the preview and i can’t wait to try every one of this lovely recipes!
I’ll buy your book for sure because i think you’ve done a great job! congrats!!! :))
Federica
A wonderful noodle dish! So fresh and flavorful.
Cheers,
Rosa
Well done Sneh!! I can’t wait for the book launch and I can tell already that the book is going to be a favourite of mine. I hope you get a little time to breathe soon 🙂
congrats Sneh. Your book looks ah-mazing…
I love the sound of this dish and your Asian take on pesto. Super excited to check out Tasty Express – how exciting!
The breakfast bread is genius! The book looks awesome, Sneh. Congratulations and all the best!
Not only does your book look gorgeous and filled with your amazing pictures and recipes. But I also love the design/lay-out of the book. Must be something you were involved with as well? I really like how your style shines through in every single detail!
Hi! How can I julienne the zucchini if I only have a knife?? Can you help?? Thank you!
Although the ribbons won’t be very thin and noodle like, you can do it. Chop the ends of the zucchini so it has flat round ends. Stand it vertically on one of the flat edges and very carefully cut thin vertical slices. Then lay the slices flat on the board and cut them into thin ribbons. Good luck!x
What a simple but fabulous recipe! I’ve always toyed with the idea of a spiralizer, because it would be such a great way to amp up my veggie intake. Your dish looks so delicious!
Sneh, I want to get this book, when is it release in the US? I got Katie’s book already since it was released here, and I want to get yours too. I want to get it but not through mail – I do not really like the feeling of waiting something in the mail.
It’s new apple season, and I can’t wait to try your apple crumble. The big breakfast bread looks intriguing as well. Tasty Express is on my to buy list!
Hallo Sneh,
your breakfastbread tast emazing.
mij douhgters loved it.
succes whith jour book.
i just download the previeuw and its looks fantastico.
The tastyexpress is on mij have to have list.
have a nice day and greatings from Holland.
Gerie
Looking forward to downloading this at home and having a good look through, Sneh. From what I can see here, I love the design! Love the way you have a subtle design behind some of the recipes … beautiful!
Your cookbook looks STUNNING! Congrats! Can’t wait to pick up a copy. And those Thai pesto noodles–oh lordy.
I love noodles!I never seen Zucchini noodles.Gonna to try this.