Rice Noodles	g
Crayfish	g
Honey	tbsp
Salted Butter	tbsp
Chili Powder	tsp
Sweet Smoked Paprika Powder	tsp
Garlic Clove
Lime Juice	tbsp
Lime Zest	tsp
Salt & Pepper to taste
Olive Oil
Thai Basil Pesto
Fresh Thai Basil	g
Garlic Clove
Pistachios	g
Sesame Oil	tbsp
Rice Vinegar	tbsp
Parmesan Cheese	tbsp
Salt & Pepper to taste

1. Prepare rice noodles in boiling salted water as per package instructions. Drain and set aside to cool down.
2. Wash the Thai basil, shake dry and pluck the leaves from the stems. Peel the garlic cloves and grate the parmesan. Then place all the ingredients in a food processor and blitz until smooth, adding more oil for consistency if needed.
3. Rinse crayfish under cold water and pat dry. In a medium bowl, mix the crayfish with chili powder, smoked paprika, salt and pepper. Mix well till evenly coated and set aside.
4. Peel and mince the garlic clove. Wash the lime hot and rub the peel. Squeeze the juice.
5. Heat up a skillet with a drizzle of olive oil over medium high heat. When the oil shimmers, add the crayfish and cook until pink, about 2 minutes per side. Add the butter, crushed garlic, lime juice, lime zest and honey. Cook the shrimp in the butter until the garlic begins to caramelize and turns slightly golden brown.
6. In a big bowl, mix the rice noodles with the pesto till evenly coated. Serve with fresh crayfish on top.

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