Zucchini Noodles with Thai Pesto - Penguin Books Australia

Ingredients

• 100g rice vermicelli noodles, cooked and drained
• 2 large zucchini, julienned
• ½ cup (80g) crushed peanuts
• Thai Pesto
• ¼ cup (40g) raw peanuts
• ½ cup coriander leaves
• ½ 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
• 1½ tablespoons brown sugar
• ½ teaspoon salt
• ⅓ cup (80ml) olive oil