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Veggie pad thai with satay dressing
A veggie version of the Thai restaurant favourite, this tasty dish is on the table in just 15 minutes.
Veggie pad thai with satay dressing
Total Time 15 min
Prep 10 min
Cook 5 min
Serves 4
Difficulty Easy
Ingredients
300g spiralised butternut squash
300g ribbon rice noodles
4 medium, trimmed and finely sliced spring onions
100g torn spinach
25g leaves, picked and torn, basil
30g unsalted peanuts
2 tablespoons, rice vinegar, vinegar, all types
60g reduced fat peanut butter
2 tablespoons, light soy sauce
1 individual, finely chopped, chilli, green or red
Method
1. Prepare the squash and the noodles to pack instructions.2. Put the squash and noodles in a large bowl and toss together with the spring onions, spinach and basil, letting the heat from the noodles wilt the spinach.3. Meanwhile, whisk together the rice vinegar, peanut butter, soy sauce and chilli, along with 1 tbsp water until combined.4. Divide the noodles between plates and serve drizzled with the dressing and topped with the peanuts.