Thai satay stir-fry

Thai satay stir-fry

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(31 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

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 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, questions and tips

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14th Feb, 2014
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!
12th Nov, 2013
Easy and delicious.
12th Nov, 2013
Easy and delicious.
2nd Aug, 2013
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!!!!
29th Jul, 2013
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.
5th Apr, 2013
The satay is delicious.
27th Jan, 2013
Very tasty and so quick to make!
22nd Jan, 2013
This is AMAZING!!! Love it!
14th Sep, 2012
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.
1st Aug, 2012
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.


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