My Instagram feed has been filled with images of creamy satay noodles, Pad Thai and amazing Asian dishes lately. So I took it as a sign to create my own satay/ Pad Thai dish.
Generally Pad Thai does not include penut butter, but my obsession has been so real that I couldn’t go a single meal without it. Makes roughly three meals.
- 1tbsp natural peanut butter
- 3tbsp soy sauce
- 1tsp minced garlic
- t1sp red chilli flakes
- 1 vegetable stock cube
- Marinated satay tofu (purchased from supermarket)
- 1 medium onion
- Rice noodles (as much as desired), soaked in warm water for 10 minutes
- 1 large carrot, thinly sliced
- 2 stalks celery
- 1/2 head broccoli
- 3tbsp chopped peanuts
- 1/2 cup water
- In a small bowl, combine the penut butter, soy sauce, chilli flakes, garlic and vegetable stock with the 1/2 cup of water. (If the penut butter is thick, pop it in the microwave for 20 or so seconds.)
- Cut the tofu into cubes and then fry off in a little oil.
- Once crispy, add the vegetables to the same fry pan and cook to your desired texture (I like my vegetables only slightly cooked).
- Add the rice noodles, chopped peanuts and stir through the sauce.
- Serve in bowls and sprinkle with more crushed peanuts and sesame seeds.