Ingredients
1 tsp peanut oil
1 long red chilli
chopped (deseed if you like the flavour but not the heat)
1 tsp grated ginger
2 tbsp light peanut butter
2 tbsp soy sauce
1 tbsp fish sauce
1 cup water
1 cup light coconut evaporated milk
2 tsp caster sugar
4 cups cooked Pad Thai noodles
(rice stick)
1 white onion
sliced
1 cup cabbage
finely sliced
½ large red capsicum
finely sliced
1 large carrot
grated
100g green beans
finely sliced
1 clove garlic
minced
1 cup coriander leaves
bean spouts
to serve
Allergy Advice
Contains Fish
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 small saucepan
- 1 whisk
- 1 wok
- 1 frying pan
Instructions
- Cook rice noodles according to packet instructions.
- Heat oil in a small saucepan and add chilli and ginger, cooking for a minute or so until softened.
- Add peanut butter, soy sauce, fish sauce, water, evaporated milk and sugar. Whisk until well combined.
- Bring to the boil, reduce heat to low and keep warm.
- Spray wok or frying pan with oil and add onion, cabbage, capsicum, carrot, beans and garlic.
- Stir-fry for 4-5 minutes until vegetables are softened but not too soft.
- Add cooked rice noodles and stir through before adding satay sauce.
- Serve in bowls, topped with coriander and bean sprouts.
Notes
Tip
This is a gorgeous meat-free noodle dish but if you have vegetarian-averse people in your family it would be lovely with chicken, pork or beef.
Tip
I use a bean slicer for slicing my beans. It’s quick and easy and you can pick one up at most supermarkets.
