BreakfastAvocado Egg Toast
Sourdough piled with smashed avocado, jammy eggs, chilli flakes and lemon zest.
380 cal19g protein13 min
Thai Peanut Noodles
Silky rice noodles tossed in a creamy peanut-lime sauce with crunchy vegetables.
25 min total Serves 4Medium
520
Calories per serving
20g
Protein per serving
68g
Carbs per serving
19g
Fat per serving
Ingredients
4 serv
Noodles
- Rice noodles300 g
- Carrot, julienned1
- Red pepper, sliced1
Peanut Sauce
- Peanut butter3 tbsp
- Soy sauce2 tbsp
- Lime juice2 tbsp
- Maple syrup1 tbsp
Instructions
- 1
Prep your ingredients
Measure everything out, chop the aromatics and bring proteins close to room temperature so they cook evenly.
10 min - 2
Build the base
Warm your pan over medium-high heat, add the fat and aromatics and cook until fragrant and lightly golden.
5 min - 3
Cook the main element
Add the main ingredient in a single layer, leave it undisturbed to colour, then finish cooking through.
10 min - 4
Finish and serve
Fold through the sauce or dressing, taste, adjust the seasoning and serve straight away with your sides.
5 min
Tips & variations
Flavour Level
Season in stages and taste as you go — adjust chilli, salt and acid right at the end.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Meal Prep
Thai peanut noodles keeps beautifully — double the batch and portion it into lunch boxes.
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