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Noodles and Thai Herb Sauce Recipes
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Ingredients : |
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70 ml
2 tablespoons
1
2 cm
2
2 tablespoons
1 teaspoon
350-450 g |
vegetable oil
raw shelled peanuts
small fresh green chili, seeded and sliced
piece galangal, chopped
large cloves garlic, chopped
lime juice
fish sauce
dried egg noodles, soaked for 5-10 minutes
leaves from bunch Thai holy basil (about
90)
leaves from small bunch Thai mint (about
30)
leaves from small bunch coriander (about
45) |
Method :
- Over a high heat, heat oil in a wok, add peanuts
and cook, stirring for about 2 minutes until browned.
- Using a slotted spoon, transfer nuts to absorbent
kitchen paper to drain; reserve oil.
- Using a small blender, roughly grind nuts.
- Add chili, galangal and garlic.
- Mix briefly.
- Add basil, mint, coriander, lime juice, fish
sauce and reserved oil.
- Drain noodles, shake loose, then cook in a pan of
boiling salted water for 2 minutes until soft.
- Drain well, turn into a warmed dish and toss with
sauce.
Serves 4
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