1 pound snap peas, stringed and chopped into ½ inch pieces
1 bunch radishes, cut into matchsticks
2 medium carrots, cut into matchsticks
16 ounces rice noodles*
1 ½ cups chopped fresh basil
1 ½ cups chopped fresh cilantro
2/3 cup roasted peanuts**
1/3 cup rice vinegar
¼ cup water or vegetable broth
2 tablespoons toasted sesame oil
2 tablespoons olive oil
½ teaspoon lemon zest
½ teaspoon salt
Cook the noodles according to the package directions. We don’t know what the fuck you’re buying so just trust the box. When they’re just about done, throw in the chopped snap peas and boil them along with the noodles for about 30 seconds. Drain all that shit and run it under cold water so that the noodles and snap peas cool down and stop cooking.
While the noodles are cooking and cooling, make the pesto. Throw everything for the pesto in a food processor and blend until it’s sorta smooth. No food processor? No fucking problem. Just put the peanuts in a bag and smash em until they’re tiny and chop the rest of that shit up super small too. Mix all of it together with a fork until it looks like a paste.
Put the cooked noodles and snap peas in a large bowl. Add the carrots, radishes, and pesto and toss to combine. If the pesto is too damn thick and isn’t coating the noodles, add a tablespoon or 2 of water and thin that shit out. Taste and add more salt, vinegar, or toasted sesame oil if you think anything is missing. If you want to make it a motherfucking meal, add in some kind of protein like strips of baked tofu.
Serve at room temperature or you can let that shit chill in the fridge. Whatever you’re feeling.
* The kind you’d find in pad thai. If you can’t get rice noodles where you’re at, use whateverthefuck kinda noodle you can scrounge up.
** UNSALTED, MOTHERFUCKER.