200 g packet dried Pad Thai noodles
1 bunch baby bok choy, trimmed
⅓ cup pad Thai paste
1 large carrot, thinly shredded
250 g ready-to-steam zucchini spaghetti
250 g punnet cherry tomatoes, halved
2 Tbsp fish sauce
1 Tbsp lime juice
chopped roasted peanuts
lime pieces, to serve
- Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes, or until tender. Drain.
- Meanwhile, rinse bok choy under cold water. Drain well. Thinly slice, separating stems and leaves.
- Heat an oiled, large wok over a high heat. Add paste. Stir-fry for 1 minute. Add carrot and stems. Stir-fry for 1 minute. Add noodles, zucchini, tomatoes, sauce and juice. Stir-fry for about 2 minutes, or until hot. Stir in green leaves until wilted.
- Transfer to a serving plate. Sprinkle with peanuts. Serve with lime pieces.