• Pad thai sauce (use half of sauce for this recipe): (See recipe for sauce here)
• 30g red bell pepper, finely sliced
• 50g butternut squash, finely chopped
• 50g cauliflower, cut into small florets
• 50g Cambrooke Short Grain Rice

You will also need ½ tbsp. olive oil.

Method:

• Boil rice for 10-12 minutes before draining. Stir often to ensure the rice doesn’t fuse together.
• Microwave squash and cauliflower for 5 minutes.
• In the olive oil, fry the cooked squash and cauliflower with the red peppers for 7 minutes.
• Add the pad thai sauce and stir for a further minute. Serve with the cooked rice.

Serves: 

1 person