This is like mash-up of Pad Thai and satay. Good? Yes, indeed! Especially if you like peanuts, and who doesn’t? You can add any veggies you like to the stir fry, just make sure to fry them quickly on high heat so they don’t go too soft. Start with the sauce, so the stir fry is hot and fresh from the pan when serving.
200 ml creamy coconut milk
1 dl crunchy peanut butter
2 cloves of garlic
3 cm fresh ginger
2 tsp red or green curry paste
1 tbsp brown sugar
3 tbsp Japanese soy
10 drops of sriracha or 0,5 tsp red chili, finely chopped
- Finely chop garlic and ginger. Sauté on medium heat in a saucepan in cooking oil.
- Add curry paste, peanut butter and coconut milk. Stir until the peanut butter melts.
- Add brown sugar, soy, and sriracha or red chili. Simmer for 5 minutes.
- I like the crunchy peanuts, but if you prefer a smooth sauce, just mix it.
Noodle Stir Fry
300 g rice noodles
100 g cabbage, thinly sliced
2 carrots, coarsely grated
10 cm leek, thinly sliced
100 g fresh bean sprouts
100 g baby corn, cut in pieces
300 g tofu, marinated and fried
salted peanuts, coriander and lime for serving
- Cook the rice noodles and rinse in cold water. In a large pan, fry cabbage, carrots and leek on high heat in cooking oil.
- Add noodles, baby corn and tofu.
- When all is heated, pour the warm peanut sauce over the stir fry and mix well.
- At last, add bean sprouts, squeeze lime juice on top and sprinkle with lots of fresh coriander and salted peanuts.