- 1 garlic clove, finely minced
- 3-4cm hunk of fresh ginger, grated
- 100g crunchy peanut butter (about 100g, more or less to taste)
- 1 tbsp soy sauce
- 2 limes, juice (and zest, if you fancy)
- 2 tsp honey
- A splash of sesame, olive or sunflower oil
- 250g Thai or brown rice noodles (or use spaghetti)
- 2 mugs of seasonal veg*
- 1 mug of shredded cooked meat (optional – chicken or pork works nicely)
- A handful of basil, coriander and/or mint
- Lettuce leaves for serving (optional)
- Fresh red chilli slivers, to garnish (optional)
*Seasonal veg that works a treat:
Raw carrot matchsticks
Finely shredded or chopped spinach, cabbage, spring greens or chard
Roughly chopped florets of broccoli
Slivers of steamed runner beans
Finely sliced spring onions
Raw cucumber matchsticks
Thin slices of raw red pepper
1. Mush the garlic and ginger together until it’s paste-like. In a large bowl, mix with the peanut butter. Mix in the soy sauce, lime juice and zest and honey. Taste and adjust flavours if you wish.
2. Cook your noodles. Drain. Rinse noodles with cold water. Gloss with oil.
3. Pile the warm oil glossed noodles into the bowl with the peanut butter sauce and gently fold through - using your hands and fingers works best. Messy but yum!
4. Scatter the prepped veggies on top and gently fold them through.
5. Pile on to plates. Finish with a scattering of herbs and a touch of chilli, if you like. Delicious served in lettuce leaves, but also scrummy on their own. They're also a great carrier for shreds of leftover meat (roast chicken or pork work a treat).