How to Make Quick Thai pesto prawn noodles

Hello everybody, I 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. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Whizz up a pesto with a difference by blending basil, coriander, peanuts, chilli and lime, then serve on egg noodles with flash-fried prawns. Transfer the pesto to a large, shallow serving bowl. Add the noodles to the boiling water; cook until tender. Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce!

Thai pesto prawn noodles is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Thai pesto prawn noodles is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have 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:

1. Take 140 g (2 blocks) egg noodles
2. Make ready 300 g king prawns
3. Get 6 baby corns
4. Take 100 g carrot shavings (about 1 medium size carrot)
5. Make ready 2 Limes
6. Take Fresh coriander
7. Get Basil
8. Make ready 50 g shelled pistachio
9. Get 10 ml white rice vinegar
10. Get 30 ml water
11. Take 40 ml rapeseed oil

Meanwhile, put the Thai curry paste into a pan with the coconut milk. The flavors in this dish pack a mouthwatering punch. Thais traditionally use a mortar and pestle to make this sauce, but a blender or processor works just as well. Immediately place warm noodles in large bowl.

Steps to make Thai pesto prawn noodles:

1. 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
2. Cook noodles in salted water.
3. 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
4. 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.
5. Finish all with roughly chopped coriander. I drizzled my dish with chilli oil

Thais traditionally use a mortar and pestle to make this sauce, but a blender or processor works just as well. Immediately place warm noodles in large bowl. A wonderfully warming Thai noodle soup, with fragrant spices and a little heat all balanced with rich coconut milk. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of. Fry the prawns with salt and pepper until they've just turned pink.

So that’s going to wrap it up with this exceptional food thai pesto prawn noodles recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!