Best Easy Thai Basil Sesame Noodles Recipes

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil image

Yield Makes 4 to 6 servings

Number Of Ingredients 13

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon hot chili oil, or to taste
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Steps:

Heat the peanut oil in a small skillet over medium heat. Add the ginger and garlic; sauté 1 minute. Transfer to a large bowl. Add the sesame oil, soy sauce, vinegar, sugar, chili oil, and salt; whisk to blend.
Place the noodles in a sieve over the sink. Separate the noodles with your fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly. Transfer the noodles to the bowl with the sauce. Add the green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
Stir in the peanuts and Thai basil; toss again. Season noodles to taste with salt and pepper. Serve at room temperature.

EASY THAI BASIL-SESAME NOODLES image

Yield 4 Cups

Number Of Ingredients 12

SERVES 2 (or more)
1 package fresh udon/Shanghai-type noodles (wheat noodles work well, but you can also try this recipe with rice noodles)
1 cup Thai holy basil leaves, or sweet basil leaves
2 Tbsp. sesame seeds
4-5 cloves garlic
1/4 cup olive oil
1 tsp. sesame oil
1 Tbsp. vegetarian fish sauce (or regular fish sauce, if non-vegetarian)
1 Tbsp. fresh lime juice
1 small red chili (seeds removed), OR 1/4 to 1/2 tsp. red chili flakes
extra basil leaves for garnish
Optional: 1 Tbsp. toasted sesame seeds for garnish

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).

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil image

Provided by Janet Fletcher

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
*Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.