Thai Basil Cashew Noodles with Charred Zucchini

Introduction

These noodles are fast, glossy, and herbaceous. Charred zucchini gives the bowl a smoky edge, while basil, lime, chilli, and cashews keep it fresh and lively.

Ingredients

• 250 g flat rice noodles
• 2 medium zucchini, cut into batons
• 2 tablespoons neutral oil
• 1 cup Thai basil leaves
• 3 spring onions, sliced
• 1/2 cup roasted cashews, divided
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce or extra soy sauce
• 1 tablespoon lime juice, plus wedges to serve
• 1 tablespoon palm sugar or brown sugar
• 1 garlic clove
• 1 small red chilli, optional
• 3 tablespoons warm water
• Fine sea salt

Instructions

1. Soak or cook the rice noodles according to the packet directions, then rinse briefly and drain very well.
2. Blend half the cashews with soy sauce, fish sauce or extra soy, lime juice, sugar, garlic, chilli, and warm water until glossy. Taste for salt, sweetness, and acidity.
3. Heat a wide skillet until very hot. Add the oil and zucchini, season lightly, and cook undisturbed until charred in places before turning. Keep the pieces tender-crisp.
4. Toss the noodles with the cashew dressing, zucchini, spring onions, and Thai basil. Add a splash of warm water if the dressing tightens.
5. Finish with the remaining cashews and lime wedges.

Tips

• Drain noodles thoroughly so the sauce clings rather than dilutes.
• Char zucchini in batches if the pan is small.
• Add shredded roast chicken or crisp tofu if you want extra protein.