A simple lunch or dinner to satisfy your craving for something salty or nutty, with the zing of fresh limes.
200 g (7 oz) rice noodles
boiling water, as required
1 tablespoon shelled unsalted peanuts
2 handfuls baby spinach leaves
½ organic lime, plus wedges, to serve
1 pinch of hot paprika (optional)
3 tablespoons peanut butter
juice of ½ lime
1 garlic clove, peeled
1 tablespoon soy sauce (salt-reduced if possible)
2 tablespoons agave or maple syrup
1 pinch of chilli powder
Blend all the sauce ingredients together with 150 ml (5½ fl oz) water in a food processor until creamy. In a small saucepan, heat the sauce for 5 minutes over low heat.
Place the noodles in a large mixing bowl and cover with boiling water. Let them stand for 5 minutes, then drain.
Toast the peanuts for a few minutes in a dry frying pan, add the spinach and stir fry it very quickly. Mix the noodles with the sauce. Divide between shallow bowls and top with the spinach and toasted peanuts.
Serve with a wedge of lime and sprinkle with a little hot
paprika if you like spicy dishes.
Note: you can also add a small, well-cooked chicken breast fillet.
Recipe from Craving: Eating well throughout your pregnancy by Sandra Mahut, RRP $ 3.99