Yellow Thai Style Peanut Veggie Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Yellow Thai Style Peanut Veggie Noodles

Yellow Thai Style Peanut Veggie Noodles

with Bell Pepper and Tenderstem® Broccoli

Looking for a quick and tasty midweek dinner option? Try cooking up our Yellow Thai Style Peanut Veggie Noodles in just 20-25 minutes for a delicious and speedy meal.

Calorie Smart
Climate Conscious
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Ketjap Manis

(Contains Soya)

150 grams

Tenderstem Broccoli

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

45 grams

Yellow Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

Not included in your delivery

100 milliliter(s)

Boiled Water for the Sauce

1.5 tsp



Nutritional information

Energy (kJ)2377 kJ
Energy (kcal)568 kcal
Fat20 g
of which saturates3.6 g
Carbohydrate74.1 g
of which sugars18.1 g
Protein22.1 g
Salt4.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Measuring Jug
Medium Saucepan
Rolling Pin
Large Frying Pan


Boil the Noodles

a) Boil a full kettle.

b) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug.

c) Pour the remaining boiled water into a medium saucepan with 1/4 tsp salt and bring back to the boil. Add the noodles to the water and cook until tender, 4 mins. 

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Do the Prep

a) Meanwhile, in a small bowl, combine the peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts).

b) Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

c) Next, cut the Tenderstem® into thirds. Halve any thick broccoli stems lengthways.

d) Halve the bell pepper and discard the core and seeds. Slice into thin strips.


Fry the Veg

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the broccoli and sliced pepper and stir-fry until just soft, 6-7 mins. Season with salt and pepper.

c) While the veg softens, cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

Add the Flavour

a) When the veg has softened, lower the heat to medium.

b) Stir in the yellow Thai style paste and Thai style spice blend to the pan. Cook until fragrant, 1 min.

c) Stir through the peanut butter mixture and simmer until slightly reduced, 2-3 mins.

Finishing Touches

a) Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.

b) Squeeze in half the lime juice, then remove from the heat. TIP: Add a splash of water if you feel it needs it. 

c) Taste, and add more salt, pepper or lime juice if needed.

Serve Up

a) Share the yellow Thai style noodles between your serving bowls.

b) Sprinkle over the peanuts.

c) Serve with any remaining lime wedges to finish.