Satay prawns and rice noodle stir-fry

Total Time
Swap store brought satay sauce for this simple homemade version with crunchy peanut butter, soy sauce and coconut cream.
  • dry rice noodles
    200 g, pad Thai variety
  • light peanut butter
    1 ½ tbs, crunchy
  • soy sauce, reduced-salt
    1 tbs
  • reduced-fat coconut milk
    ⅓ cup(s), (80ml)
  • lime juice
    1 tbs
  • sunflower oil
    2 tsp, or canola variety
  • green prawns
    500 g, peeled, tails intact
  • fresh red chilli
    1 whole, thinly sliced
  • Choy sum
    1 bunch(es), chopped
  • Red capsicum
    1 medium, sliced
  • red onion
    1 medium, sliced
  • Snow peas
    200 g
  1. Cook noodles in a saucepan of boiling water for 5-6 minutes or until tender. Drain.
  2. 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.

Hurry, offer ends Wednesday!

50% OFF
selected 3 month plans*

*Ends 11:59pm AEDT 12/12/18. Digital & Digital + Studio™ only. Read full terms and conditions.