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Photo of Veggie pad Thai with a satay dressing by WW

Veggie pad Thai with a satay dressing

8
PersonalPoints™ per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
A veggie version of the Thai restaurant favourite, this tasty dish is on the table in just 15 minutes.

Ingredients

Butternut Squash

300 g, spiralised

Ribbon Rice Noodles

300 g

Spring Onions

4 medium, trimmed and finely sliced

Spinach

100 g, torn

Basil, fresh

25 g, leaves picked and torn

Unsalted Peanuts

30 g, chopped

Vinegar, All Types

2 tablespoons, rice vinegar

Reduced Fat Peanut Butter

60 g

Light Soy Sauce

2 tablespoons

Chilli, Green or Red

1 individual, finely chopped

Instructions

  1. Prepare the squash and the noodles to pack instructions.
  2. 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.
  3. Meanwhile, whisk together the rice vinegar, peanut butter, soy sauce and chilli, along with 1 tbsp water until combined.
  4. Divide the noodles between plates and serve drizzled with the dressing and topped with the peanuts.

Notes

You’ll find pre-spiralised veg in most supermarkets. They save loads of time and help – of course, you could spiralise your own if you like!

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