Thai-Pesto Fusion Noodles

1 package sweet potato glass noodles
1 cup Thai basil leaves, or sweet basil leaves
2 TBL sesame seeds
4-5 cloves garlic
2 TBL olive oil
1 tsp sesame oil
1 TBL Braggs or soy sauce
1 TBL fresh lime juice
1 tsp red chilli flakes

Boil noodles according to the package directios, then drain and rinse with cold water. Cut noodles to your desired length with kitchen scissors.

To make the pesto, place all ingredients in a food processor. Process well.
Taste the pesto for salt and spice. Do not warm up this mixture!

Then toss noodles and sauce together in a large bowl.To serve, garnish with a few leaves of basil and some toasted sesame seeds.

Adapted from:

Sweet Potato Vermicelli:


2 thoughts on “Thai-Pesto Fusion Noodles

  1. Eek! This makes me feel all squiggly. The noodles remind me of seaweed salad which I am only slowly coming around to. But yam noodles do intrigue me. Are they green, or is that the pesto coloring them?

    • In this case the pesto is coloring them, but some of the sweet potato noodles have a greenish hue, or purple, depending on the light. They are very tasty, I promise! And the texture is not like seaweed salad, it’s firm like a regular noodle. Fear not!

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