rice noodles with thai basil, mint and peanuts

Name: Rice Noodles With Thai Basil, Mint and Peanuts
Cuisine: Thai
Ingredients: 1/4 cup(s) rice vinegar; 1 tablespoon(s) sugar; 3-4 - large shallots, peeled and thinly sliced; 8 ounce(s) firm, dried rice noodles; 1/4 cup(s) *fresh* lime juice; 2 teaspoon(s) liquid coconut oil; 1/2 teaspoon(s) red jalape~no *or* thai pepper; 1/3 cup(s) *fresh* mint, chopped; 1/3 cup(s) thai basil (although standard/sweet basil will work); 1/3 cup(s) *fresh* cilantro; 1 large cucumber, peeled, halved lengthwise, seeded and thinly sliced; 2 small firm red tomatoes, sliced or diced; 4 - green onion, white and pale green parts only, thinly sliced; 2-3 tablespoon(s) dry roasted peanuts; - salt & pepper, to taste

(1 rating)

review

Private Recipe by

C G

@Celestina9000

Vallèe du Willamette, OR

Bon Appetit April 1996.

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(1 rating)

method Stove Top

Ingredients For rice noodles with thai basil, mint and peanuts

1/4 c

rice vinegar
1 Tbsp

sugar
3-4

large shallots, peeled and thinly sliced
8 oz

firm, dried rice noodles
1/4 c

*fresh* lime juice
2 tsp

liquid coconut oil
1/2 tsp

red jalape~no *or* thai pepper
1/3 c

*fresh* mint, chopped
1/3 c

thai basil (although standard/sweet basil will work)
1/3 c

*fresh* cilantro
1 lg

cucumber, peeled, halved lengthwise, seeded and thinly sliced
2 sm

firm red tomatoes, sliced or diced
4

green onion, white and pale green parts only, thinly sliced
2-3 Tbsp

dry roasted peanuts
salt & pepper, to taste

How To Make rice noodles with thai basil, mint and peanuts

1
In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the shallots and toss to coat. Let stand at least 30 minutes but up to 4 hours. Drain, reserving 2 tablespoons of the soaking liquid.

2
In a large pot of boiling water, cook the rice noodles until al dente, about 2 minutes. Drain and rinse under cold water. Drain well.
3
In a small non-reactive bowl, whisk together the lime juice, coconut oil and fresh minced red jalapeno/Thai pepper. Stir in the mint and Thai basil.
4
Cut the cooked noodles into 3-4" long sections. Add a small amount of the noodles to a serving bowl and toss with the reserved vinegar/onion liquid. Add the remaining noodles, cucumber, fresh tomatoes, green onions and marinated onions.
5
Drizzle the lime juice mixture over the rice noodles and toss gently. Season with salt and pepper to taste. Garnish with the roasted peanuts.
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