Rice noodles do a fabulous job of absorbing the pesto flavor. When measuring the basil and mint, don't pack the leaves into the measuring cups or you'll end up with a thisck paste instead of juicy pesto.
1 1/3 cups loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
1/3 cup macadamia nuts
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon fish sauce
1 1/2 teaspoons green curry paste
1 teaspoon minced garlic
1/2 pound skinny rice stick noodles (py mai fun)
3 cups peeled and deveined small shrimp (about 1 1/2 pounds)
2 cups diced tomato
5 mint sprigs (optional)
How to Make It
Place the first 9 ingredients in a food processor; process until smooth.
Cook noodles in boiling water 3 minutes or until done. Drain and rinse with cold water; drain well.
Place a large skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 3 minutes or until done. Stir in pesto, noodles, and tomato; cook until thoroughly heated. Garnish with mint sprigs, if desired.
This was so delicious and easy! I've made pesto numerous times but never served it over rice noodles - the texture is so unique. The only changes I made were adding more garlic and halving the noodles. A perfect way to use fresh basil and mint from the garden!
I omitted the green curry paste (substituting 1tsp of garlic for more flavour) and made this with scallops instead of shrimp. I served it with soba noodles & stir fried bak choy. It was easy, and simply outstanding!
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