Veggie pad Thai with a satay dressing
8
Points®
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 tablespoon(s), rice vinegar
Reduced Fat Peanut Butter
60 g
Light soy sauce
2 tablespoon(s)
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.
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