Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Oil
- 1/2 cup Peanuts
- 2 small Green chile peppers
- -- seeded
- 1 tbsp Ginger, chopped
- 4 ea Garlic cloves
- 1 1/2 cup Basil leaves
- 1/4 cup Mint leaves
- 1/4 cup Cilantro leaves
- 3 tbsp Lemon juice
- 1 1/2 tsp Salt
- 1 tsp Sugar
- =
Directions
1 Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts.
2 Allow to sit until lightly browned.
3 Remove the nuts with a slotted spoon and drain, reserving the oil.
4 Put the peanuts in a food processor or blender and blend to a rough paste.
5 Add the chilies, ginger and garlic and continue to blend, add the herbs and a little of the reserved oil, and continue to blend.
6 Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
7 Transfer the mixture to a serving bowl and stir in the remaining oil.
8 Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.