Satay prawns and rice noodle stir-fry

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Swap store brought satay sauce for this simple homemade version with crunchy peanut butter, soy sauce and coconut cream.

  • 200 g dry rice noodles, pad Thai variety
  • 1 1/2 tbs light peanut butter, crunchy
  • 1 tbs soy sauce, reduced-salt
  • 1/3 cup(s) reduced-fat coconut milk, (80ml)
  • 1 tbs lime juice
  • 2 tsp sunflower oil, or canola variety
  • 500 g green prawns, peeled, tails intact
  • 1 whole fresh red chilli, thinly sliced
  • 1 bunch(es) Choy sum, chopped
  • 1 medium Red capsicum, sliced
  • 1 medium red onion, sliced
  • 200 g Snow peas

Cook noodles in a saucepan of boiling water for 5-6 minutes or until tender. Drain.

Meanwhile, combine peanut butter, soy sauce, coconut milk and lime juice in a small bowl. Heat oil in a wok over high heat. Stir-fry prawns in 2 batches, for 1-2 minutes or until prawns just change colour. Transfer to a plate. Stir-fry chilli for 1 minute. Add choy sum and stir-fry for 1 minute. Add satay sauce mixture and prawns. Stir-fry for 1 minute. Add drained noodles and stir-fry for 1 minute or until heated through.

SERVING SUGGESTION: Stir-fried vegies such as snow peas, capsicum and onion. TIP: To save time, buy peeled green prawns from the fish counter.

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