Thai satay stir-fry

Thai satay stir-fry

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(29 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!

Nutrition and extra info

Nutrition: per serving

  • kcal286
  • fat14g
  • saturates2g
  • carbs34g
  • sugars6g
  • fibre5g
  • protein10g
  • salt2.29g
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  • 3 tbsp crunchy peanut butter
  • 3 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 300g pack straight-to-wok noodle
  • 1 tbsp oil
  • thumb-sized piece of fresh root ginger, peeled and grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 300g pack stir-fry vegetable with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
  • handful basil leaves
  • 25g roasted peanuts, roughly chopped


  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.

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Comments (31)

ordonnel's picture

This was nicer than I've had in any restaurant. The basil makes it taste really fresh.

jonesar's picture

Really tasty - kids loved it. My wife licked the plate clean. Will do it again, A good idea might be to cook some meat or fish in the sauce afterwards.

tourer-dan's picture

Great fresh midweek dinner. Cooked a sliced chicken breast in the pan first, added some fish sauce to the mix too.

tourer-dan's picture

nice and easy. I cooked dry wholewheat noodles though. Fried chicken breast strips first and added some fresh coriander at the end with the basil. Would definitely make again.

Kdottwalsh's picture

Delish - added a stick of lemongrass and a fresh chilli for added spice. Also was flexible with the vegetables as used babycorn, mangetout, peppers, mushroom, brocolli and spring onions! Would definitely make again

Teab1scuit's picture

Good base recipe but a little bland without tweaking the sauce - I added the juice of 2 limes and 1 large clove of grated garlic. I also put the ginger into the sauce instead of straight into the wok as it always burns for me. Whole family loved it, added fresh chilli to mine and hubby's portions. Will definitely make again!

casitawill's picture

Used it as bad for a rare-seared rump steak with chilli, fish sauce and coriander. Excellent.

toriadonaldson's picture

I also added chicken - delicious, more filling than just veg. Will be making this again!

cricketflower's picture

This is a great recipe, added chicken and didn't bother with peanut topping or basil, still brilliant and a new favourite stir fry is born!

Enanjay's picture

Easy and delicious.

Enanjay's picture

Easy and delicious.

caroljefferson's picture

The satay sauce is amazingly good! Made my own stir fry with mushrooms, broccoli, carrot, red pepper and chicken in toasted sesame oil, no ginger and didnt add peanuts, added to cooked noodles for hubby and teenage boys, goes down a treat, light but satisfying!!!!

chloe_bianca's picture

Great recipe! Quick and tasty from store cupboard ingredients. Next time I will try substituting some of the soy for fish sauce to make it a bit more Thai.

martinso's picture

The satay is delicious.

erow111's picture

Very tasty and so quick to make!

jammybadger's picture

This is AMAZING!!! Love it!

shirls1's picture

This was really tasty. I added some chicken mini fillets along with the softer veg at the end to warm through and didn't bother sprinkling with peanuts. Nice balance of spice with the peanut butter.

mandyq's picture

This has just gone top of the list for stirfrys! Didn't add the basil or chopped peanuts, as I didn't have any, but this was still delicious.

amanda.whitfield's picture

This is my ultimate favourite stir fry! Despite how the sauce may look at the start, it really does work out at the end. I use the straight to wok singapore noodles from sainsburys (not sure of the brand), then I use the pack of stir fry veg from sainsburys that has lemon grass, pak choi, baby corn and mange tout and tenderstem brocolli. And thats all I do! (Ok so not quite the recipe described!) The lemon grass with it is perfect and I could eat it every week!

inathalie's picture

Well, maybe I've done something wrong, but my sauce wasn't more watery, it was more or less in a consistency of peanut butter. Nice, but can't eat too much, so it's pretty good :P


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Tips (1)

zoestabler's picture

I added 1 tbsp. of oyster sauce for extra flavour