This Weight Watchers recipe takes a healthy spin on a popular Asian staple – vegetarian pad Thai – using spiralised vegetables as the hero.
SmartPoints per serving: 7
SmartPoints per recipe: 29
Calories per serving: 285
Prep time: 10 minutes
Cook time: 5 minutes
300g spiralised butternut squash
300g microwavable ribbon rice noodles
4 spring onions, trimmed and finely sliced
100g young leaf spinach, roughly torn
Handful of 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 to packet 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 with 1 tbsp water until combined.
- Divide the noodles between plates and serve drizzled with the dressing and topped with the peanuts.
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