1large carrotpeeled then spiralized. Alternatively, use a vegetable peeler to cut the carrot into thin ribbons. Place the ribbons on tip of each other then using a sharp knife cut he carrot into very thin strips.
150g(1 ½ cups whole) sugar snap peascut in half.
100g(1 cup whole) of radishtopped and tailed and cut into quarters.
1mediumbell pepperCut in half, pith and seeds discarded then sliced into thin strips.
1small red chilliHalve the chilli lengthways, deseed, then chop finely.
2mediumlimesjuice half 1 lime, the remaining limes to be cut into wedges and served with the finished dish
40g(¼ cup, packed) salted peanutsroughly chopped
15g(1 tbsp) ginger puree
1clove of garlicput through a garlic press or finely minced
50g(just under ¼ cup ) of peanut butterI used smooth peanut butter
300g(2 packs) ready to wok udon noodles
½tablespoonlight soy sauce
2 - 3tablespoonwater
¼teaspoonfreshly ground black pepper
Using a small whisk or fork, combine the peanut butter, lime juice, sesame oil, soy sauce and water in a small bowl. Set aside until you're ready to use it.
Heat one tablespoon of oil in a large wok or frying pan. Once hot, add the carrot, pepper, sugar snap peas, radishes. Stir fry for about 2 minutesNext, add half of the chopped chilli, one tablespoon of ginger puree and one clove of minced garlic. Stir fry for another 2 minutes.Season with salt and pepper.
Add the noodles to the wok, stir-fry them to warm them through, cook for about 2-3 mins. Add the peanut and lime sauce to the vegetables and noodles.Toss everything together so that the veggies and noodles are coated in the sauce. I use thongs to do this.Cook for a minute to warm the sauce.
Divide the veg and noodle stir-fry between bowls. Sprinkle the chopped peanuts and remaining chilli over the top and serve with lime wedges.
Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of 3.
Spiralizer - If you don't have a spiralizer then the best way to get "spaghetti" style carrots is to use a vegetable peeler to cut the carrot into ribbons then cut the ribbons into thin strips, I do this in batches.
Noodles - If you prefer you can use rice noodles for this recipe, I would recommend using the pad thai rice noodles.
Peanut Butter - Smooth peanut butter is really best for the sauce but you could use crunchy peanut butter if you like. I would recommend using good quality peanut butter though if you can.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.