Zucchini Noodles with Thai Pesto

This is one of my special recipes that I make time and time again. It is like a cold, green version of Pad Thai with all the sweet, sour, salty and spicy flavours enhanced by the crunch of the peanuts. It is also one of the best ways to eat raw zucchini, shredded into long, noodle-like ribbons with a julienne peeler. A great make-ahead lunch or picnic dish.

Serves 4

• 100g rice vermicelli noodles, cooked and drained
• 2 large zucchini, julienned
• ½ cup (80g) crushed peanuts
• Lime wedges, to serve

Thai Pesto

• ¼ cup (40g) raw peanuts
• ½ cup coriander leaves
• ½ cup basil leaves
• 1 teaspoon red chilli flakes
• juice and finely grated zest of 1 lime
• 1 garlic clove
• 2.5cm piece of ginger
• 2 teaspoons fish sauce
• 1½ tablespoons brown sugar
• ½ teaspoon salt
• ⅓ cup (80ml) olive oil

For the Thai pesto, place all the ingredients into the bowl of a food processor, and process to a coarse pesto consistency. Set aside.

Place the cooled rice noodles into a large bowl and top with the zucchini. Add the pesto and toss to mix well. Top with crushed peanuts and serve with lime wedges.

Tip: Julienne peelers are available in most kitchenware stores and look like a vegetable peeler with little sharp teeth around the blade.