Name: Satay prawns and rice noodle stir-fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 200 g dry rice noodles pad Thai variety; 1.5 tbs light peanut butter crunchy; 1 tbs reduced salt soy sauce; 0.333 cup(s) light 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

Join now to access WW program, 5000+ recipes, WW app, our supportive community and more!

Ingredients

dry rice noodles

200 g, pad Thai variety

light peanut butter

1½ tbs, crunchy

reduced salt soy sauce

1 tbs

light 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

Instructions

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.

Notes

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

Satay prawns and rice noodle stir-fry

Ingredients

Instructions

Notes

You might like

Healthy zucchini slice

Chicken schnitzel

Easy pasta bake

Chinese chicken rissoles

One pot chilli chicken and bean bowl

Fish and chips

Start eating better than ever!