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 noodles200 g, pad Thai variety
light peanut butter1 ½ tbs, crunchy
soy sauce, reduced-salt1 tbs
reduced-fat coconut milk⅓ cup(s), (80ml)
lime juice1 tbs
sunflower oil2 tsp, or canola variety
green prawns500 g, peeled, tails intact
fresh red chilli1 whole, thinly sliced
Choy sum1 bunch(es), chopped
Red capsicum1 medium, sliced
red onion1 medium, sliced
Snow peas200 g
- 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.