Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, thai pesto prawn noodles. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Thai pesto prawn noodles is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Thai pesto prawn noodles is something which I’ve loved my whole life.
Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto - if it looks a little dry, add a splash of hot water. Season with fish sauce and pepper. Add the noodles to the boiling water; cook until tender.
To get started with this recipe, we have to first prepare a few components. You can cook thai pesto prawn noodles using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Thai pesto prawn noodles:
- Get 140 g (2 blocks) egg noodles
- Prepare 300 g king prawns
- Get 6 baby corns
- Get 100 g carrot shavings (about 1 medium size carrot)
- Take 2 Limes
- Make ready Fresh coriander
- Take Basil
- Get 50 g shelled pistachio
- Get 10 ml white rice vinegar
- Take 30 ml water
- Make ready 40 ml rapeseed oil
Cook the noodles following pack instructions, drain, run under cold water and set aside. Heat the oil in a wok or large pan. This summary Thai Basil Pesto is the perfect addiction to noodles, fish, chicken, beef or rice! This Thai Basil Pesto is a Thai inspired fresh pesto that can be used on pasta, in Thai inspired dishes and more.
Instructions to make Thai pesto prawn noodles:
- 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
- Cook noodles in salted water.
- 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
- 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.
- Finish all with roughly chopped coriander. I drizzled my dish with chilli oil
Ditch the pine nuts and grab the cashews with this cheaper version pesto-which is kind of perfect as cashew nuts are produced in Thailand and used in their modern cuisine. Cook pasta in boiling, salted water as per packet instructions. Add extra oil, prawns, pesto and lemon juice to pasta with enough of the cooking water to thin it out a little. Serve immediately, topped with reserved basil. tip: freeze prawn shells and use them to make seafood stock. This super quick and straightforward shrimp and fresh pesto pasta recipe brings together a host of delicious flavors and textures, especially the classic fresh pesto straight from the kitchens of Genoa in northern Italy.
So that’s going to wrap it up with this exceptional food thai pesto prawn noodles recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
