Thai satay stir-fry

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Good Food

5 ratings

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1. Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
2. Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
3. Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

Stir-fry even quicker

When stir-frying, if your vegetables aren't cooking as quickly as you'd like, add a splash of water to the pan. This creates a shot of steam and helps them to cook quicker - great for veg like broccoli and beans.

Per serving

286 kcalories, protein 10g, carbohydrate 34g, fat 14 g, saturated fat 2g, fibre 5g, salt 2.29 g

Latest comments and suggestions

• annie_spratt

  21 November 2008

  annie_spratt rated and commented on this recipe

  

  Really yummy recipe and very very filling, will make it again for sure. We added chicken to it...yum... the satay sauce for it is lovely and will be making that again to drizzle over chicken on skewers :o)

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• Cazza

  16 January 2009

  Cazza commented on this recipe

  Just eaten this and it really was yummy! Made half the amount just for me. Was going to eat the rest tomorrow but I can't stop picking at it. It's delicious cold too!

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• ollyperris

  22 March 2009

  ollyperris rated and commented on this recipe

  

  The Satay is absolutely delicious. 5 stars!

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• yorksroyal

  19 May 2009

  yorksroyal rated and commented on this recipe

  

  I was a little sceptical when I had a bowl full of mashed up crunchy peanut butter and other stuff sauce, it looked a bit wrong (like curdled milk with lumps in it). But I should have had faith - once it's mixed in with everything it really is fantastic!

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• Rachel

  06 July 2009

  Rachel rated and commented on this recipe

  

  I really didn't enjoy this, too much peanut butter - just tasted wrong in my opinion. My boyfriend keeps referring to it as the "sunpat stirfry"!

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• njwilson121

  08 August 2009

  njwilson121 rated and commented on this recipe

  

  This was truly delicious! I've had this 2 times now. The first time I had it with diced turkey because I was wary of how a 100% veggie dish could be filling. It was good, but there was far too much food! The second time I kept to the recipe and it was just right so I'll go with that in the future. One small point is that I cooked dry egg noodles instead of using fresh noodles and I don't think it really made a difference - it was still yummy!

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Ingredients

• 3 tbsp crunchy peanut butter
• 3 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 300g pack straight-to-wok noodles
• 1 tbsp oil
• thumb-sized piece of fresh root ginger , peeled and grated
• 300g pack stir-fry vegetables with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
• handful basil leaves
• 25g roasted peanuts , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 3 tbsp crunchy peanut butter
• 3 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 300g pack straight-to-wok noodles
• 1 tbsp oil
• thumb-sized piece of fresh root ginger , peeled and grated
• 300g pack stir-fry vegetables with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
• handful basil leaves
• 25g roasted peanuts , roughly chopped

Per serving

286 kcalories, protein 10g, carbohydrate 34g, fat 14 g, saturated fat 2g, fibre 5g, salt 2.29 g

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