Pad Toscano

Pad Toscano

Ingredients

Noodles

1 pack rice noodles (ideally the fresh rice noodles available in the refrigerated section at 99 ranch; next to the fresh produce. Noodles should be between spagetti and fettucine in thickness) (other rice noodles can be substituted but the fresh ones really absorb the pesto flavor).


Viktorian Pesto

1 cup fresh basil leaves (note 1)
4-6 tablespoon olive oil (note 2)
1/4 - 1/2 tsp salt
Pinch black pepper
Juice of 1/8 – 1/4 of a lemon
2-4 cloves garlic crushed


Preparation

Prepare Viktorian Pesto by adding the basil, olive oil, salt, pepper, lemon juice, and garlic into a food processor. Briefly puree until minimally chunky.

Have your non stick sautee pan or non stick wock hot and ready for your rice noodles.

Test the rice noodles for firmness. If they are already limp and slightly soft they will only need to be placed in warm water for about thirty seconds. If they are slightly hard place them in hot water for a couple minutes, and if they are dry and hard drop them into boiling water for a few minutes. Never oversoak your rice noodles or they will end up mushy very quickly. Soak them only long enough to make them mildly firm; firmer than al dente pasta. Err on the side of too firm rather than too soft.


Place a teaspoon of olive oil in your non stick pan. Swirl it around your hot pan then throw on your rice noodles. Flip your rice noodles around for 20 to 30 seconds, then add the Viktorian past teaspoon by teaspoon. Continuing to toss the noodles around. Sautee time for the rice noodles for one to two minutes total then transfer on to serving plate or bowls and serve.




Notes:

1) basil leaves should be genovesian basil not sweet thai basil.
2) Olive oil should be lightly flavored. In my experience a dark green olive oil will be too dominating in its flavor, whereas a brown to light green oil will be more subdued and meld better with the overall recipe.