Thai Basil Noodles Recipes
THAI BASIL NOODLES
These Thai Basil Noodles are perfect if you're craving some bold flavor for dinner. The recipe is easy to make and ready in about 30 minutes.
Provided by Mary Ellen Valverde | VNutrition
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Heat 1 TB oil in a large pan and add the tofu. Cook for a few minutes on each side until golden brown. Remove from pan and set aside. (see tofu notes)
- In the same pan, heat 1 TB oil and add onions and garlic. Cook for 3-5 minutes until onion is translucent.
- Add mushrooms and bok choy (as well as another TB of oil if needed) and cook until tender.
- Meanwhile, heat a large pot of water for rice noodles. When water is boiling, turn off heat and add rice noodles for about 4 minutes or until al dente. You don't want them too soft because they will cook more later on. When noodles are al dente, drain and add to the pan with the vegetables.
- Whisk together the sauce ingredients, add to pan and cook everything for another 3-5 minutes.
- Turn off heat and add basil and mix through.
- Fold in tofu and top with sesame seeds.
Nutrition Facts : Calories 369 kcal, Carbohydrate 55.25 g, Protein 13.4 g, Fat 10 g, Fiber 2.7 g, ServingSize 1 serving
SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY
This is a recipe I got off the Thai Kitchen red rice noodles box. It's fantastic and very authentic tasting. It's also good with regular rice noodles and Asian wheat noodles. I've made it with Italian sweet basil, and also by substituting cilantro for the basil. Both are very good. I haven't tried it yet, but I think this would be great served with crushed peanuts sprinkled on top. I'm posting the recipe here for safekeeping.
Provided by Goody2shz
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
- 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
- 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
- Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
RICE NOODLES WITH THAI BASIL, MINT AND PEANUTS
Sort of a conglomeration of Asian cuisines. The original recipe has fresh cilantro only, but we liked both cilantro and Thai basil. From Bon Appetit April 1996. Rice noodles are available at Asian markets. I also like to throw in a fresh tomato or two (sliced or diced) to the mix.
Provided by COOKGIRl
Categories Vegetable
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the onion rings and toss to coat. Let stand at least 30 minutes but up to 4 hours. Drain, reserving 2 tablespoons of the soaking liquid.
- 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.
- In a small bowl, whisk together the lime juice, oil and red pepper flakes (or fresh minced red jalapeno). Stir in the mint and Thai basil.
- 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.
- Drizzle the lime juice mixture over the rice noodles and toss gently. Season with salt and pepper to taste.
- Garnish with the roasted peanuts.
Nutrition Facts : Calories 312.9, Fat 6.3, SaturatedFat 0.9, Sodium 168.2, Carbohydrate 59.9, Fiber 3.4, Sugar 6.5, Protein 5.1
EASY THAI BASIL-SESAME NOODLES
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).
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