PEANUT BUTTER STIR FRY
Make your own Thai Satay source without all of the calories with this perfect midweek stir fry that’s ready in just fifteen minutes. Peanut butter, chilli, soy sauce and lime create the perfect combination of flavours, and makes an amazing sauce for the crispy, fresh vegetables and noodles.
Per serving : 404kCal / Carbs 42g / Protein 14g / Fat 20g
Ingredients
30g Smooth Peanut Butter
2 tsp Soy Sauce (light)
1/2 tsp Chilli Flakes
1 Lime (juice)
200ml Warm Water
1 tbsp Olive Oil
2 Spring Onions (sliced diagonally)
1 Small carrot (grated)
50g Broccoli (halved lengthways)
50g Mangetout (halved)
300g Egg Noodles
1 tsp Sesame Seeds
1/4 Red Chilli (sliced)
How to make it
- Put the peanut butter, soy sauce, chilli flakes and the juice of half a lime in a mixing bowl and mix well.
- Then add the warm water to the mixture, mix and put to one side. In a wok or deep frying pan, heat the olive oil over a medium heat.
- Add the spring onions, carrot, broccoli and mangetout and cook for 5 minutes or until the spring onions start to brown. Stir occasionally.
- Add the egg noodles to the pan, stir and cook for 3 minutes.
- Now add the peanut butter mixture to the pan and heat through for 2-3 minutes and then dish up.
- Finish by squeezing 1⁄4 of a lime over both servings, sprinkle with sesame seeds and add the chillies for extra heat.