Veggie pad Thai with a satay dressing
You’ll find pre-spiralised veg in most supermarkets. They save loads of time and help to keep the SmartPoints down – of course, you could spiralise your own if you like!
Prep time: 10 minutes
Cook time: 5 minutes
SmartPoints: 7 per serving, 29 per recipe
300g butternut squash spaghetti
300g Sharwood's Ready to Wok Soft Ribbon Noodles
4 spring onions, trimmed and finely sliced
100g spinach, torn
28g fresh basil, torn
30g unsalted peanuts, chopped
2 tablespoons vinegar, any type
60g reduced fat peanut butter
2 tablespoons Blue Dragon Light Soy Sauce
1 chilli, green or red, chopped
- Microwave the squash and the noodles to pack instructions and put them in a large bowl. Add in the spring onions, spinach and basil, letting the heat from the noodles wilt the spinach. Toss to combine.
- Meanwhile, whisk together the dressing ingredients, along with 1 tbsp water.
- Divide the noodles between plates and serve drizzled with the dressing and topped with the peanuts.
- TIP: Swap the rice noodles for a 300g pack of courgetti and save 2 SmartPoints per serving