Ingredients (Serves 4)

For the Thai Basil Pesto:

  • 2 cups fresh Thai basil leaves, packed
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup roasted peanuts, unsalted
  • 2 cloves garlic, peeled
  • 1 small green chili, seeded (optional, for heat)
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
  • 1/3 cup neutral oil (e.g., grapeseed or vegetable oil)

For the Garlic Shrimp:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice

For the Noodle Bowl:

  • 8 oz (225g) flat rice noodles (medium width, like for pad Thai)
  • 1/2 cup roasted peanuts, roughly chopped (for garnish)
  • 1 cup bean sprouts, rinsed
  • 1/2 cup sliced red bell pepper
  • 1/4 cup sliced scallions (green onions)
  • Lime wedges, for serving
  • Fresh Thai basil or cilantro leaves, for garnish

Equipment Needed

  • Food processor or blender
  • Large pot for boiling noodles
  • Large skillet or wok
  • Colander
  • Mixing bowls
  • Tongs or spatula

Instructions

Step 1: Prepare the Thai Basil Pesto

  1. In a food processor, combine Thai basil, cilantro, roasted peanuts, garlic, and green chili (if using).
  2. Pulse until finely chopped, scraping down the sides as needed.
  3. Add fish sauce, lime juice, soy sauce, and brown sugar. Pulse to combine.
  4. With the processor running, slowly drizzle in the oil until a smooth pesto forms. Adjust seasoning with more fish sauce or lime juice if needed. Set aside.

Step 2: Cook the Rice Noodles

  1. Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions (typically 4–6 minutes until al dente).
  2. Drain noodles in a colander and rinse briefly with cold water to stop cooking. Toss with a drizzle of oil to prevent sticking. Set aside.

Step 3: Cook the Garlic Shrimp

  1. In a large skillet or wok, heat olive oil over medium-high heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add shrimp, salt, and black pepper. Cook for 2–3 minutes per side until shrimp are pink and opaque.
  4. Squeeze lime juice over the shrimp and remove from heat. Set aside.

Step 4: Assemble the Noodle Bowl

  1. In a large mixing bowl, toss the cooked rice noodles with 3/4 of the Thai basil pesto until evenly coated. Add more pesto if desired.
  2. Divide the noodles among 4 serving bowls.
  3. Top each bowl with garlic shrimp, bean sprouts, red bell pepper slices, and scallions.
  4. Sprinkle with chopped roasted peanuts and garnish with fresh Thai basil or cilantro leaves.
  5. Serve with lime wedges on the side for squeezing over the dish.

Tips

  • Make it Vegetarian: Replace shrimp with tofu cubes or mushrooms, and substitute fish sauce with soy sauce or vegan fish sauce.
  • Storage: Store leftover pesto in an airtight container in the fridge for up to 3 days. Assemble noodle bowls fresh to avoid soggy noodles.
  • Spice Level: Adjust the green chili amount or omit it for a milder flavor.

Nutritional Information (Approximate per Serving)

  • Calories: 520 kcal
  • Protein: 25g
  • Fat: 28g
  • Carbohydrates: 45g

Enjoy your Thai Basil Pesto Noodle Bowl, a perfect blend of Southeast Asian flavors and comforting textures!