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Thai Kitchen Recipes

Rice Noodles with Thai Pesto

(Pad Ka Pao)

The flavors in this dish pack a mouthwatering punch. Thais traditionally use a mortar and pestle to make this sauce, but a blender or processor works just as well.

  • Cook Time:5 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium


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.

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