Craving a dish that’s as nourishing as it is delicious? Dive into the vibrant flavors of Thai Satay Noodles—a perfect blend of tender rice noodles, protein-packed satay, and fresh veggies, all drenched in a creamy, nutrient-rich peanut sauce. It’s a wholesome, guilt-free indulgence that fuels your body and satisfies your taste buds!
Image source: AI-generated
Serves: 2-3 | Prep: 10 mins | Cook: 10 mins
Ingredients
Satay Sauce:
- 3 tbsp crunchy peanut butter
- 3 tbsp sweet chili sauce
- 100ml thick coconut milk
- 100ml vegetable stock
- 2 tbsp soy sauce
Stir-Fry:
- 2 tbsp sesame oil
- 5cm fresh ginger, grated
- 150g broccoli florets
- 1 red pepper, sliced
- 75g baby corn, halved
- 50g mange-tout/snow peas, trimmed
- 3 garlic cloves, crushed
- 300g pre-cooked noodles (udon or egg noodles work well)
To Serve:
- ¼ cup fresh basil leaves
- 25g roasted peanuts, chopped
- Lime wedges (optional)
Instructions
- Make Satay Sauce:
- Whisk together peanut butter, chili sauce, coconut milk, stock, and soy sauce until smooth. Set aside.
- Stir-Fry Veggies:
- Heat sesame oil in a wok over high heat. Add ginger, broccoli, pepper, and baby corn; stir-fry for 3 mins.
- Add mange-tout and garlic; cook 2 mins more.
- Combine & Serve:
- Pour in satay sauce and bring to a simmer.
- Add noodles (no need to pre-cook if using ready-to-eat). Toss for 2 mins until heated through.
- Garnish with basil, peanuts, and a squeeze of lime.
Pro Tips
- Protein boost: Add tofu or shrimp with the veggies.
- Spice it up: Add ½ tsp sriracha to the sauce.
- Meal prep: Sauce keeps for 3 days in the fridge.
Sweet, nutty, and packed with crunch! 🥜🔥
