Satay Style Prawn Noodles
As a child I used to say I hated peanut butter. I’m not sure I had ever actually really tried it. My mum isn’t a big fan and so we never really had it in the house. Now I eat it a lot. Spread on toast or bagel, with banana, mixed through natural yogurt for flavouring, added to a pancake batter, again with banana. Even the dogs enjoy it. It was a great way of getting Libby to take her tablets and Tai goes crazy for the stuff. We used it a lot in her training as a reward for finding places I needed to go or spread on a Kong to keep her occupied while i trained on my bike in the same room, to get her used to the sound.
This is the first time I’ve actually added it to a savoury dish. I’m not sure why it has taken me so long to do it as I’m a big fan of anything satay style when I am out. Satay sauce is mainly used in Asian cuisine and is typically made up of a combination of peanut, soy sauce, garlic, chilli, sesame oil and coconut milk, all blended up together to form a smooth sauce and used to flavour grilled meats, salads or stir-fries. For a change, it was actually Neil who introduced me to the joy of satay. There is a lovely local Thai restaurant in Altrincham, called Phanthong That that does the most delicious Thai style chicken skewers, which I can’t get enough of. So anyway, I finally decided to try making my own, taking inspiration from this Thai satay stir-fry recipe on BBC Good Food, but putting my own twist on it. If you are vegetarian then leave out the prawns and add some extra veg, if you just don’t like prawns then use chicken instead. For ease and speed I cheat a little and just mix peanut butter with shop bought chilli sauce with a couple of other ingredients rather than make my own from scratch, but I thought it worked well and so wanted to share the recipe with you.