This silky satay sauce has a cashew butter and coconut cream base with notes of lime, garlic, ginger, and chilli. Overflowing with pak choi, roast butternut, and rice noodles, it’s light, fresh, and flavourful – perfect for between seasons!
Creamy Thai Satay Noodles
Creamy Thai Satay Noodles
with roast butternut, pak choi & cashew nut butter
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Cashew Nut Butter
- Chillies
- Coconut Cream
- Flat Rice Noodles
- Fresh Chilli
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lime
- Limes
- Pak Choi
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROAST THE Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PAK CHOI PREP
Boil the kettle. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Dilute the stock with 125ml of boiling water and set aside.
START THE SATAY
When the Butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the grated ginger, the grated garlic, and the sliced chilli (to taste). Sauté for another minute until fragrant. Whisk in the cashew butter and 1 tbsp of a sweetener of choice until the pak choi is coated, then vigorously whisk in the coconut cream and diluted stock. Allow to simmer for 4-5 minutes until thickened and silky, stirring occasionally.
WHILE THE SATAY SIMMERS…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm.
SILKY SATAY CURRY
Once the satay has thickened, whisk in some lime zest and the juice of 1 lime wedge. Stir through the pak choi leaves for 1-2 minutes until wilted. Add in the roast Butternut and three-quarters of the chopped coriander. Stir until coated, season to taste, and remove from the heat.
BOWL IT UP!
Make a bed of glossy rice noodles and spoon over the cashew satay Butternut. Garnish with the remaining chopped coriander and any remaining chilli to taste. Serve with a lime wedge on the side. Yum!
ROAST THE Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PAK CHOI PREP
Boil the kettle. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Dilute the stock with 250ml of boiling water and set aside.
START THE SATAY
When the Butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 3-4 minutes until slightly softened. Add the grated ginger, the grated garlic, and the sliced chilli (to taste). Sauté for another minute until fragrant. Whisk in the cashew butter and 2 tbsp of a sweetener of choice until the pak choi is coated, then vigorously whisk in the coconut cream and diluted stock. Allow to simmer for 5-7 minutes until thickened and silky, stirring occasionally.
WHILE THE SATAY SIMMERS…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm.
SILKY SATAY CURRY
Once the satay has thickened, whisk in some lime zest and the juice of 2 lime wedges. Stir through the pak choi leaves for 2-3 minutes until wilted. Add in the roast Butternut and three-quarters of the chopped coriander. Stir until coated, season to taste, and remove from the heat.
BOWL IT UP!
Make a bed of glossy rice noodles and spoon over the cashew satay Butternut. Garnish with the remaining chopped coriander and any remaining chilli to taste. Serve with a lime wedge on the side. Yum!
ROAST THE Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PAK CHOI PREP
Boil the kettle. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Dilute the stock with 250ml of boiling water and set aside.
START THE SATAY
When the Butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 3-4 minutes until slightly softened. Add the grated ginger, the grated garlic, and the sliced chilli (to taste). Sauté for another minute until fragrant. Whisk in the cashew butter and 2 tbsp of a sweetener of choice until the pak choi is coated, then vigorously whisk in the coconut cream and diluted stock. Allow to simmer for 5-7 minutes until thickened and silky, stirring occasionally.
WHILE THE SATAY SIMMERS…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm.
SILKY SATAY CURRY
Once the satay has thickened, whisk in some lime zest and the juice of 2 lime wedges. Stir through the pak choi leaves for 2-3 minutes until wilted. Add in the roast Butternut and three-quarters of the chopped coriander. Stir until coated, season to taste, and remove from the heat.
BOWL IT UP!
Make a bed of glossy rice noodles and spoon over the cashew satay Butternut. Garnish with the remaining chopped coriander and any remaining chilli to taste. Serve with a lime wedge on the side. Yum!
ROAST THE Butternut
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PAK CHOI PREP
Boil the kettle. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Dilute the stock with 500ml of boiling water and set aside.
START THE SATAY
When the Butternut reaches the halfway mark, place a large pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 4-5 minutes until slightly softened. Add the grated ginger, the grated garlic, and the sliced chilli (to taste). Sauté for another minute until fragrant. Whisk in the cashew butter and 4 tbsp of a sweetener of choice until the pak choi is coated, then vigorously whisk in the coconut cream and diluted stock. Allow to simmer for 8-10 minutes until thickened and silky, stirring occasionally.
WHILE THE SATAY SIMMERS…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm.
SILKY SATAY CURRY
Once the satay has thickened, whisk in some lime zest and the juice of 4 lime wedges. Stir through the pak choi leaves for 3-4 minutes until wilted. Add in the roast Butternut and three-quarters of the chopped coriander. Stir until coated, season to taste, and remove from the heat.
BOWL IT UP!
Make a bed of glossy rice noodles and spoon over the cashew satay Butternut. Garnish with the remaining chopped coriander and any remaining chilli to taste. Serve with a lime wedge on the side. Yum!
Frequently Asked Questions
What is the preparation time for Creamy Thai Satay Noodles?
The preparation time for Creamy Thai Satay Noodles with roast butternut, pak choi & cashew nut butter is between 20 and 35 minutes.
What is the total time required to make Creamy Thai Satay Noodles with roast butternut, pak choi & cashew nut butter?
The total time required to make Creamy Thai Satay Noodles with roast butternut, pak choi & cashew nut butter is between 40 and 55 minutes.
How many servings does Creamy Thai Satay Noodles provide?
4 servings
What are the main ingredients in Creamy Thai Satay Noodles?
Butternut, Cashew Nut Butter, Chillies, Coconut Cream, Flat Rice Noodles, Fresh Chilli, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime, Limes, Pak Choi, Vegetable Stock
What is the nutritional information of Creamy Thai Satay Noodles?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Creamy Thai Satay Noodles?
ROAST THE BUTTERNUT: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. BOWL IT UP!: Make a bed of glossy rice noodles and spoon over the cashew satay butternut. Garnish with the remaining chopped coriander and any remaining chilli to taste. Serve with a lime wedge on the side. Yum! PAK CHOI PREP: Boil the kettle. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Dilute the stock with 250ml of boiling water and set aside. START THE SATAY: When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 3-4 minutes until slightly softened. Add the grated ginger, the grated garlic, and the sliced chilli (to taste). Sauté for another minute until fragrant. Whisk in the cashew butter and 2 tbsp of a sweetener of choice until the pak choi is coated, then vigorously whisk in the coconut cream and diluted stock. Allow to simmer for 5-7 minutes until thickened and silky, stirring occasionally. WHILE THE SATAY SIMMERS…: Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, return to the bowl, and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm. SILKY SATAY CURRY: Once the satay has thickened, whisk in some lime zest and the juice of 2 lime wedges. Stir through the pak choi leaves for 2-3 minutes until wilted. Add in the roast butternut and three-quarters of the chopped coriander. Stir until coated, season to taste, and remove from the heat.
What should be prepared from my kitchen to make Creamy Thai Satay Noodles?
Butternut, Cashew Nut Butter, Chillies, Coconut Cream, Flat Rice Noodles, Fresh Chilli, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime, Limes, Pak Choi, Vegetable Stock
How many calories does Creamy Thai Satay Noodles have?
calories
How much fat content does Creamy Thai Satay Noodles have?
grams
Woolies Products in this dish
