Serves: 2
Time: 10 mins
Time: 10 mins
This next dish was undoubtedly inspired by my recent trip to Thailand and I have a feeling its going to become a staple at uni. I hope results day went well for those of you who were doing A levels and I'm pleased to share with you that I'm going to be studying nutrition this September! I'm so excited to be learning more about food, from a molecular level and how it affects our bodies but also as a nation with public health nutrition and how our diets impact society. I've also recently made the decision to follow a vegan diet, so from now on all my posts are going to be vegan!
This Thai noodle dish certainly tastes authentic and absolutely delicious, not to mention how easy it is to make! If you are a student and trying to keep the cost down then leave out the tofu, I did not add any as we has run out and it was not missed! I also substituted a few ingredients (like bean sprouts for runner beans). This recipe is for two people, so adjust accordingly depending on how many people you are cooking for, or if its just you then cook the full recipe and have the leftovers for lunch!
You'll need:
- A wok
- A saucepan
- Nonstick pan (for tofu- optional)
- A Wooden spoon
- Chopping board & knife
- Pasta straining spoon/colander
Ingredients:
- 1/2 block firm tofu, chopped (optional)
- 2 portions wholegrain rice noodles
- 2 handfuls Runner beans/ bean sprouts
- 1 heaped tbsp peanut butter
- 4 spring onions, chopped
- 1/2 red chilli (seeds removed), finely chopped
- 2 cloves garlic, finely chopped
- Juice of 1 lime
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 1 tbsp sesame oil
Method:
1.Boil the kettle.
2. Fry off the tofu in a nonstick pan until it starts to brown.
2. In the wok, sauté the garlic, onion and chili in the oil until the garlic starts to brown slightly.
3. Meanwhile, add the noodles to a sauce pan of boiling water and cook according to packet instructions, 30 seconds before the end add the beans in.
4. Add the lime juice, peanut butter and brown sugar to the wok and stir together well, it should start to bubble where the sugar is caramelising.
5. Add the noodles & beans, along with 4-5 tbsp of the cooking water into the wok and toss together well - if needed, also stir in the tofu.
6. Serve up and enjoy! Cassidy xx
2. Fry off the tofu in a nonstick pan until it starts to brown.
2. In the wok, sauté the garlic, onion and chili in the oil until the garlic starts to brown slightly.
3. Meanwhile, add the noodles to a sauce pan of boiling water and cook according to packet instructions, 30 seconds before the end add the beans in.
4. Add the lime juice, peanut butter and brown sugar to the wok and stir together well, it should start to bubble where the sugar is caramelising.
5. Add the noodles & beans, along with 4-5 tbsp of the cooking water into the wok and toss together well - if needed, also stir in the tofu.
6. Serve up and enjoy! Cassidy xx
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| Thai Satay Noodles |
