Veggie pad Thai with a satay dressing
300 g, spiralised
Ribbon Rice Noodles
4 medium, trimmed and finely sliced
100 g, torn
25 g, leaves picked and torn
30 g, chopped
Vinegar, All Types
2 tablespoons, rice vinegar
Reduced Fat Peanut Butter
Light Soy Sauce
Chilli, Green or Red
1 individual, finely chopped
- Prepare the squash and the noodles to pack instructions.
- Put the squash and noodles in a large bowl and toss together with the spring onions, spinach and basil, letting the heat from the noodles wilt the spinach.
- Meanwhile, whisk together the rice vinegar, peanut butter, soy sauce and chilli, along with 1 tbsp water until combined.
- Divide the noodles between plates and serve drizzled with the dressing and topped with the peanuts.