Zucchini Noodles with Thai Pesto - Penguin Books Australia
A great make-ahead lunch or picnic dish.
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Cooking tools:
- Food processor
- Julienne peeler
- Microplane
- Pot
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Serving platter
Ingredients
- 100g rice vermicelli noodles, cooked and drained
- 2 large zucchini, julienned
- ½ cup (80g) crushed peanuts
- Lime wedges, to serve
- 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
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