Thai Sweet Chilli and Peanut Stir Fry Vegetables and Rice Noodles

Check me out, I have actually cooked a quick meal; and if it wasn’t for wanting to make my own sweet chilli sauce I would have been hot competition with Jamie for his 15 minute meals! Not only was this meal quick, easy and super tasty, but the best thing about it was that pretty much all the ingredients came from the reduced section of the supermarket. We have just had a new co-op open down the road from us and when I popped in on Sunday night they were in the middle of pricing up their third reduction. Not only did I get these vegetable and noodles for next to nothing, but we now have vodka soaking with multiple pots of 25p blackberries and there a cucumber in the fridge with a 10p label on it. I know it’s sad that I get so exciting about reduced food, but if I can’t share my excitement with my fellow food lovers then who can I?! Even if you aren’t lucky to stumble across these ingredients in the reduced section, you should still find that this is a fantastically tasty budget meal to enjoy even when you are short of time.

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–          100ml water

–          100g caster sugar

–          1 tsp chilli flakes

–          1 stalk lemon grass – peeled, topped and tailed and roughly sliced

–          2 tbsp peanut butter

–          2 tbsp soy sauce

–          1 tbsp sesame oil

–          20g ginger – grated

–          1 chilli – sliced

–          350g mixed stir fry vegetables

–          275g cooked rice noodles

–          Juice 1 lime

–          Handful peanut –  crushed

Serves 2

In a small saucepan, melt the sugar and the water and then bring to the boil with the chilli flakes and the lemon grass

Leave to simmer away on a medium heat until the liquid has reduced by half

Once the sauce has reduced, leave to cool slightly and then mix together with the peanut butter and soy sauce

Heat a wok with the sesame oil and fry the garlic and chilli for a minute

Add the vegetables and cook for a minute or two before adding the noodles

Cook the vegetables and noodles off for 3-4 minutes, constantly turning

Tip the veg to the side of the wok and add the peanut sauce, once this starts bubbling away toss the vegetables in it until they are well coated

Squeeze over the lime and serve topped with the extra peanuts and some more chilli, if you’re brave enough!

14 thoughts on “Thai Sweet Chilli and Peanut Stir Fry Vegetables and Rice Noodles

  1. I’m going to have to try this one. I love Asian foods, and anything stir fried is great with me. Will have to add more heat to it though. Love it. Thanks for sharing.

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