Recipe
March 22, 2018
Tofu Shirataki Noodles With Spicy Thai Basil Pesto
Try this recipe for Tofu Shirataki Noodles With Spicy Thai Basil Pesto from the cookbook Saladish.
The classic Italian pasta-and-pesto template is made new with Thai basil and peanuts, shirataki noodles, and funky dried shrimp. You’ll find the noodles next to tofu products in the refrigerator case in Asian markets and some supermarkets; don’t be intimidated — the slippery tofu noodles are fun and quick to prepare.
Directions
Yield: Serves 6
- Make the pesto: Put the basil leaves in the bowl of a food processor or in a blender and pulse to chop, scraping down the sides as necessary. Add the peanuts and the hot chile and process to combine, scraping down the sides. With the motor running, drizzle in the oil, processing until smooth. Season to taste with salt and pepper and, if desired, the fish sauce. Set aside.
- Toast the dried shrimp in a small dry skillet over medium heat for about a minute, until fragrant. Transfer to a plate.
- Bring a large pot of water to a boil. Put the noodles in a colander and rinse well under cold running water. Add to the boiling water and cook for 2 minutes, or until heated through. Drain and transfer to a large bowl.
- Toss the noodles with the pesto. Add salt to taste and toss again. Add the shrimp and peanuts and toss again lightly. Transfer to a serving bowl, shower the basil leaves over the top, and serve.