PORK SATAY PAD THAI WITH QUICK CUCUMBERAND-RADISH PICKLE

Serves 6

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes

Woolworths peanut oil or stir-fry oil 2T onion 1, finely chopped

Woolworths crushed garlic, ginger, chilli and lemongrass 1 x 70 g punnet pork mince 500 g soya sauce 2T

Woolworths Blue Elephant Thai peanut sauce 1 x 190 ml bottle Woolworths rice noodles 400 g, cooked salad onions 4, thinly sliced raw cashew nuts 70 g, chopped basil, for serving coriander, for serving pak choi 200 g, halved

For the quick cucumber-and-radish pickle, toss: cucumber ½, thinly sliced radishes 6, thinly sliced fish sauce 2t rice vinegar 3T

Woolworths coconut palm sugar

(or brown sugar) 1t

PORK SATAY PAD THAI WITH QUICK CUCUMBER-AND-RADISH PICKLE R42 PER SERVING 1 Heat the oil in a large frying pan or wok until smoking hot. Add the onion, garlic, ginger, chilli and lemongrass. Fry for 1 minute. 2 Add the pork but don’t stir immediately; let it catch a bit, then stir. Add the soya and peanut sauces – you may need to add a touch of water – then toss in the noodles. 3 Serve the stirfry with the pickle, salad onions, cashews, basil, coriander and pak choi. Cook's note: Substitute pork mince with chicken. DAIRY-FREE WINE: Woolworths Villiera Carte Blanche