Thai Satay Stir-Fry
Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!
Method
Based on 4 servings, adjust as needed.
Step 1
Mix the peanut butter, chilli sauce, 100ml water (if cooking for 4) 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.
Step 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.
Step 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.
- Ingredients
- Based on 4 servings
-
300g pack straight-to-wok Straight to wok Noodle 1x Sainsbury's Medium Noodles Quick To Cook x2 300g -
300g Pack Stir Fry Vegetable 1x Sainsbury's Oriental Vegetable Stir Fry 300g -
2 tbsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
1 tbsp Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
25g Roasted Peanuts, roughly chopped 1x Sainsbury's Dry Roasted Jumbo Peanuts 200g -
3 tbsp Crunchy Peanut Butter 1x Sainsbury's Peanut Butter Crunchy 340g -
3 tbsp Sweet Chilli Sauce 1x Sainsbury's Sweet Chilli Stir Fry Sauce 175g -
thumb-sized piece of Fresh Root Ginger, peeled and grated 1x Sainsbury's Ginger 100g -
handful Basil Leaves 1x Sainsbury's Fresh Packed Basil 30g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g