Rice Noodles with Shrimp and Basil-Mint Pesto

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.

Yield: 5 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 377
  • Calories from fat: 28%
  • Fat: 11.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 22.6g
  • Carbohydrate: 46.1g
  • Fiber: 2.1g
  • Cholesterol: 155mg
  • Iron: 4.3mg
  • Sodium: 468mg
  • Calcium: 94mg


  • 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)
  • Cooking spray
  • 3 cups peeled and deveined small shrimp (about 1 1/2 pounds)
  • 2 cups diced tomato
  • 5 mint sprigs (optional)


  1. Place the first 9 ingredients in a food processor; process until smooth.
  2. Cook noodles in boiling water 3 minutes or until done. Drain and rinse with cold water; drain well.
  3. 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.
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