- 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
- ½ cup water
- ½ 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 or 1 small red capsicum, finely sliced
- 1 large carrot, grated
- 100g green beans, finely sliced
- 1 garlic clove, minced
- ½ cup coriander leaves
- bean spouts to serve
Cook rice noodles according to packet instructions.
To make satay sauce:
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.
This is enough sauce for four but if you like your noodles really saucy just add a little more water.
To make noodles:
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.
- I use a bean slicer for slicing my beans. It’s quick and easy and you can pick one up at most supermarkets.
- 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.
- 1423.8kj (339cal); 5.3g total fat (1.2g saturated fat)
- Recipe written by Jay Rogers for The Moodie Foodie.