Veggie Pad Thai with satay dressing

7 SmartPoints

Serves 4

300g pack spiralised butternut squash 300g pack microwave ribbon rice noodles 4 spring onions, trimmed and finely sliced 100g young leaf spinach, roughly torn Handful fresh basil, leaves picked and torn 30g unsalted peanuts, chopped For the dressing: 2 tbsp rice vinegar 2 tbsp reduced-fat peanut butter 2 tbsp light soy sauce 1 red chilli, finely chopped

MICROWAVE the squash and the noodles according to pack instructions. Put the squash and noodles in a large bowl and toss together with the spring onions, spinach and basil, letting the heat from the noodles wilt the spinach. Meanwhile, whisk together the dressing ingredients, along with 1 tbsp water until combined. Divide the noodles between plates and serve drizzled with the dressing and topped with the peanuts.