1/2 cup (125 mL) fresh cilantro
1/2 cup fresh basil
1/4 cup (125 mL)egetable oil
2 tablespoons (30 mL) sugar
1 tablespoon (15 mL) minced garlic
1 tablespoon (15 mL) minced fresh galangal or Chinese ginger
1 tablespoon (15 mL) Thai Kitchen® Spicy Thai Chili Sauce
1 tablespoon (15 mL) fresh lime juice
1 teaspoon (5 mL) salt
4 ounces (115 g) Thai Kitchen® Thin Rice Noodles
PLACE cilantro, basil, oil, sugar, garlic, ginger, chili sauce, lime juice and salt in blender or food processor; cover. Process until pureed, scraping sides occasionally.
BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Drain well. Immediately place warm noodles in large bowl. Add pesto; toss to coat well.