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Photo of Satay prawns and rice noodle stir-fry by WW

Satay prawns and rice noodle stir-fry

Total Time
20 min
5 min
15 min
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

1½ tbs, crunchy

Reduced salt soy sauce

1 tbs

Light canned coconut milk

cup(s), (80ml)

Lime juice

1 tbs

Sunflower oil

2 tsp, or canola variety

Raw peeled 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.