300g medium rice noodles

small pack basil

small pack cilantro

1 red chili, deseeded and chopped

zest and juice 1 lime, plus wedges to serve

2 tbsp sesame oil

2 tbsp olive oil

400g large shrimp, halved lengthways


Put the noodles in a large bowl, then pour over enough boiling water to cover.

Set aside and wait for the noodles to reach an al dente texture.

Meanwhile, put the basil, cilantro,  chili, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.

Heat the remaining oil in a large non-stick pan and quickly stir-fry the shrimp for 3-4 mins, then stir in the pesto.

Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto – if it looks a little dry, add a splash of hot water.

Spoon into bowls, squeeze over extra lime juice and sprinkle over more cilantro, if you like.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Thai pesto shrimp noodles
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