Veggie pad Thai with a satay dressing
- Total Time
You’ll find pre-spiralised veg in most supermarkets. They save loads of time and helpto keep the SmartPoints down – of course, you could spiralise your own if you like!
Calorie controlled cooking spray4 spray(s)
Butternut Squash300 g, spiralised butternut squash
Sharwood's Ready to Wok Soft Ribbon Noodles300 g
Spring Onions4 medium, trimmed and finely sliced
Spinach100 g, torn
Basil, fresh28 g, leaves picked and torn
Unsalted Peanuts30 g, chopped
Vinegar, All Types2 tablespoons, rice vinegar
Reduced Fat Peanut Butter60 g, (2 tablespoons)
Blue Dragon Light Soy Sauce2 tablespoons
Chilli, Green or Red1 individual, 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