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
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
2.5cm 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.
It is important to squeeze the liquid out of the julienned zucchini to avoid it becoming gluggy.