Thai Wok

10 people


  • 200 ml oil (neutral flavoured)
  • 700 g Pulled Oats® Nude
  • 800 g Santa Maria Rice Noodles
  • 500 g baby spinach
  • 1000 g cabbage (shredded)
  • 20 g Santa Maria Thai Wok Spice Mix
  • 250 g Santa Maria Sweet Chili Sauce
  • 250 g Santa Maria Teriyaki Sauce
  • 12 g white wine vinegar
  • 10 spring onions (thinly sliced)
  • 300 g peanuts (roughly chopped)
  • 100 g fresh coriander (roughly chopped)


  1. Heat 100ml of oil and add the veggie mince. Fry on medium heat until golden brown and crisp. Put aside and keep warm.
  2. Boil rice noodles according to the instructions on the pack. Rinse in cold water using a strainer. Put aside until serving.
  3. Mix Thai Wok Spice Mix with Sweet Chili Sauce, Teriyaki Sauce and white wine vinegar.
  4. Heat 100ml of oil, add cabbage, rice noodles and spinach, pour in the wok sauce and allow to heat while stirring.
  5. Serve with the fried veggie mince and the thinly sliced spring onion.
  6. Finish off by sprinkling on the chopped peanuts and coriander, serve immediately.

Categories: Everyday food, Main Dish, Thai

In this recipe we used: Pulled Oats® Nude 1,5 kg, Frozen

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