Veggie pad Thai with a satay dressing

Total Time
0:15
Prep
0:10
Cook
0:05
Serves
4
Difficulty
Easy
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!
Ingredients
  • 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
Instructions
  1. 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.
  2. Meanwhile, whisk together the dressing ingredients, along with 1 tbsp water.
  3. Divide the noodles between plates and serve drizzled with the dressing and topped with the peanuts.
  4. TIP: Swap the rice noodles for a 300g pack of courgetti and save 2 SmartPoints per serving

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