Skip to main contentSkip to footer

Veggie pad Thai with a satay dressing

7
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

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. 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.

You might like

Start eating better than ever!

Find your plan