Easy Thai Basil Sesame Noodles Recipes

Steps:

• Heat the peanut oil in a small skillet over medium heat. Add the ginger and garlic; sauté 1 minute. Transfer to a large bowl. Add the sesame oil, soy sauce, vinegar, sugar, chili oil, and salt; whisk to blend.
• Place the noodles in a sieve over the sink. Separate the noodles with your fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly. Transfer the noodles to the bowl with the sauce. Add the green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
• Stir in the peanuts and Thai basil; toss again. Season noodles to taste with salt and pepper. Serve at room temperature.

Steps:

• If using dried noodles, set them to boil while you prepare the Thai-style pesto. If using fresh noodles, boil them afterward, as they only take a couple of minutes to cook. To make the pesto (sauce), place all ingredients (except garnishes) in a food processor. Process well. Taste the pesto for salt and spice. Add more [vegetarian] fish sauce if not salty enough, and more chilli (if using) if not spicy enough. If too salty, add another squeeze of lime juice. Do not warm up this mixture, or it will lose its wonderful flavor and nutrients. When noodles are cooked, drain and immediately toss with the basil-sesame pesto sauce. To serve, garnish with a few leaves of basil and some toasted sesame seeds. Note: to toast your own sesame seeds: Place seeds on a small cookie sheet or pie plate and broil/grill in the oven. Watch the seeds carefully, as they will burn very quickly (seeds are toasted when they turn golden-brown).

Steps:

• Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
• Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.