Thai Satay Noodles
"This easy to cook dish can be knocked together very quickly if you use the pre cooked vacuum packed noodles if you can't find them just use regular udon or egg but cook and cool them first."
photo by Ashley Cuoco
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 tablespoons crunchy peanut butter
- 3 tablespoons sweet chili sauce
- 100 ml thick coconut milk
- 100 ml vegetable stock
- 2 tablespoons soy sauce
- 300 g pre cooked noodles
- 2 tablespoons sesame oil
- 5 cm fresh ginger, grated
- 150 g broccoli florets
- 1 red pepper, deseeded and sliced
- 75 g baby corn, halved lengthways
- 50 g mange-touts peas, trimmed
- 3 garlic cloves, crushed
- 1⁄4 cup fresh basil
- 25 g roasted peanuts, chopped
directions
- In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
- Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
- Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
- Serve with the basil leaves and peanuts sprinkled over.
Questions & Replies
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Could we have all the ingredients in normal mesuring, not mm and grams.
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Might be a dumb question, but is thick coconut milk the same as coconut cream? -
Anyone have the nutritional information/ label facts for this recipe? I would like to know what sodium per serving is for this dish anybody have this information? Thanks
Reviews
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Yummy recipe but sauce was very thick. I added chicken and thinned it out the sauce with some chicken stock. Needed a little heat so I also added a little sriracha. Will make again. -
Awesome recipe and so easy! For the kiddos , I left the recipe the way it was...for us I added some red curry paste to give it a kick and was awesome! -
Easy and delicious. There are good recipes on here to make your own sweet chili sauce in no time, and that way you can control the sugar and the heat. I used udon noodles. Don't like baby corn so subbed in julienned daikon. Subbed cashews for the peanuts. -
Wonderful! I skipped the basil but used julienne carrots with baby corn and peas...mmm it was so delicious. The sauce was perfect and made a good amount, and is just as good re-heated as it was freshly-made. Will be making this again, thank you!
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Huge hit at my house. Of course, my carnivores wondered where the meat was but they all left the table happy and satisfied. This dish was ridiculously quick and easy to make.
see 8 more reviews
Tweaks
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I am not a fan of basil so I subbed cilantro instead. For my veggies, I used broccoli, grated carrot, green pepper and snow peas. We all liked this recipe. I used udon noodles for this easy recipe. Thanks for the recipe.
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
