Veggie pad Thai with a satay dressing

Total Time
A veggie version of the Thai restaurant favourite, this tasty dish is on the table in just 15 minutes.
  • Calorie controlled cooking spray
    4 spray(s)
  • Butternut Squash
    300 g, spiralised butternut squash
  • Sharwood's Ready to Wok Soft Ribbon Noodles
    300 g
  • Spring Onions
    4 medium, trimmed and finely sliced
  • Spinach
    100 g, torn
  • Basil, fresh
    28 g, leaves picked and torn
  • Unsalted Peanuts
    30 g, chopped
  • Vinegar, All Types
    2 tablespoons, rice vinegar
  • Reduced Fat Peanut Butter
    60 g, (2 tablespoons)
  • Blue Dragon Light Soy Sauce
    2 tablespoons
  • Chilli, Green or Red
    1 individual, chopped
  1. Put a non-stick frying pan or wok over a medium heat and mist with the cooking spray. Add the butternut squash noodles and cook, stirring gently every now and then to avoid them breaking up, for 2-3 minutes until the noodles are cooked but still firm.
  2. Add the rice noodles and cook, stirring gently, for a further 1-2 minutes until heated through.
  3. Meanwhile, whisk together the sauce ingredients, along with 1 tablespoon water, until combined.
  4. Remove the frying pan or wok from the heat and add the spring onions, spinach and basil, tossing everything together and letting the heat from the noodles wilt the spinach.
  5. Divide the noodle mixture between plates and serve drizzled with the sauce and topped with the peanuts.

Start eating better than ever!