1 cup Thai basil (regular basil can be substituted)
1/2 cup mint
1 bunch cilantro
1/4 cupof Pretty Thai® Sweet Chili Sauce
1 1/2 cups Thai Jasmine rice
Pretty Thai® Thai Chili Powder - as desired
STEP 1 Peel and mince the ginger. Cut the green from the fennel bulb. Trim off the bottom of the bulb and quarter. With a mandolin or very sharp knife, thinly slice ¼ of the bulb. Place the sliced fennel in a small bowl and add the lime juice, ginger, and salt. Mix well and set aside.
STEP 2 Trim and cut the brussels sprouts in half. Coat the brussels in oil and spread them in a single layer onto a sheet pan. Roast them on 425˚F for 15-20 minutes, until slightly soft and golden brown. While the brussels are roasting, pulse the peanuts in a food processor or grinder to create ground peanuts. Alternatively, you can chop them with a knife.
STEP 3 In a large mixing bowl, combine the roasted brussels sprouts, herbs and sauces and toss well. Plate and top with the pickled fennel and peanuts and Thai chili powder (as desired)
Note: If the peanuts are not already dry roasted, roast in the oven for 12-15 minutes, or until they are golden brown.