Double Peanut Satay Stir-Fry
with Thai Holy Basil & Bok Choy
We seem to be reading a lot about the importance of ‘mindfulness’ these days. Taking a few deep breaths and clearing the mind of all the noise. Apparently in Thailand the monks eat a special type of basil to create the same calming effect, hence the name Holy Basil. Hopefully tonight’s recipe will bring you a bit of dinner time nirvana!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
3
Peanut Butter
(Contains Peanut May contain Nuts)
1.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
1.5
Sweet Chilli Sauce
1
Ginger
1
Red Pepper
1
Pak Choi
2
Spring Onion
1
Sugar Snap Peas
½
Thai Holy Basil
1
Dry Roasted Peanuts
(Contains Peanut May contain Sesame, Nuts)
Nutritional information
Utensils
Instructions
Boil a pot of water with 1/4 tsp of salt for the noodles. Once boiling cook the noodles for around 4 mins or until soft enough to eat. Drain the noodles then place them back in a pot of cold water until they are needed. Tip: The cold water will stop them from cooking further.
Mix together the peanut butter, soy sauce and sweet chilli sauce. Add a few tbsp of the boiling noodle water until you have the consistency of runny honey.
Peel the skin from the ginger using the edge of a spoon, then finely chop. Take the core out of the pepper and slice it into ½cm matchsticks (thinner if possible!). Chop the base from the bok choy then very thinly slice it widthways. Chop the very bottom from the spring onions and slice into discs, separating the white and green parts.
Heat 1 tbsp of vegetable oil or light olive oil in a non-stick frying pan or wok. Once almost smoking hot add in the ginger and the whites of the spring onions. After 30 seconds add in the red pepper and the sugar snap peas. After 2 mins add in the bok choy and continue to cook for 2 more mins.
Drain the noodles and add them to the pan of vegetables. Toss (or stir) the ingredients together for one minute. Make some space in the pan and add in the satay sauce. Once it bubbles, mix it into the noodles and vegetables.
Tear up the Thai basil and toss this into the noodles.
Lightly crush and sprinkle over the peanuts. Garnish with a sprinkle of the green spring onion and whisper a little prayer to the gods of Thai cooking.
