Mix together your peanut putter, gluten free soy sauce, garlic infused olive oil, chilli paste & coconut milk in a bowl. (You can add some extra chilli flakes for a little extra heat if you fancy!)
Pour your mixture into a small saucepan & heat gently for about 10 minutes until reduced a little, but not too thick. (Keep warm on a very low heat till needed)
Heat up your wok & add the peanut oil.
Once heated, add your stir fry vegetables (if you are using chicken add at this stage chicken and cook until sealed)
Once vegetables are to the level you like them cooked, add your rice noodles. Leave to cook for a few minutes, tossing them in the wok with your veg all the time.
Next pour over your satay sauce, stir it into your noodles & veg. (I often find it easiest to use chop sticks or tongs to move the noodles around to make sure the satay sauce spreads and is well incorporated) Cook at this point for a couple of minutes.
Add a handful or two of bean sprouts, cook for a further minute or so.
Take off the heat & serve immediately.
I like to squeeze lots of fresh lime juice, add some crushed peanuts & chilli to the top.