|2 smalls||Green chile peppers, seeded|
|1 tablespoon||Ginger, chopped|
|4 eaches||Garlic cloves|
|1½ cup||Basil leaves|
|¼ cup||Mint leaves|
|¼ cup||Cilantro leaves|
|3 tablespoons||Lemon juice|
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned.
Remove the nuts with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend.
Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by Dorothy Hair 7/7/94
Submitted By MARK SATTERLY On 06-02-95