Finally, success with a savory recipe! UBER success. This is crazy good. I have one serving left over and it’s all I can do to avoid running into the kitchen right now to eat it. YUM.
I complained yesterday that I couldn’t even make sure I bought fresh Thai basil this week – I was super annoyed because I trekked pretty far out of my way for a giant Asian market trip (which was absolutely worth it now that my kitchen is stocked with some of my favorite goodies.) Thai basil was the main impetus for the trip because I wanted to test this recipe – but when I opened my basil, it was slimy and ruined. Gross.
Then last night for dinner I went to a Thai restaurant down the street from my apartment and asked them if I could buy some basil from them. My waiter brought me a container to go for free! Well, that worked much better.
Perfectly fresh Thai basil right down the street!
Turns out this recipe was TOTALLY worth the hassle. Ohmygosh. It is super flavorful, rich and filling, and really easy to whip up.
1 C loosely packed Thai basil
1/4 C raw peanuts
1/2 t chili oil*
1 t sesame oil
4 t vegetable oil of choice**
1 clove garlic
1 half-inch piece ginger
2 servings buckwheat/soba noodles
*I used oil with crushed chiles in it, so it was more like 1/4 t chiles and 1/4 t oil
**You can play around with what kinds of oil you have/like here – I would opt for a healthier oil like avocado, coconut, or olive oil. I have a lime-flavored avocado oil, so used 2 t of that and 2 t of coconut oil – perfect flavors to complement Thai food!
Bring a pot of water to a boil to cook your noodles (I blanched some green beans in it before the noodles, and served the noodles with a mix of sauteed green beans and shiitake mushrooms.)
In a food processor, combine everything except noodles and process until almost smooth. Toss with pasta.
Nutrition facts per serving: Calories: 407; Calories from Fat: 214; Total Fat: 23.8g; Saturated Fat: 3.1g; Sodium: 808mg; Total Carbohydrates: 38.5g; Dietary Fiber: 4.7g; Sugars: 0.8g; Protein: 5.2g