Ingredients: 1 Pak choi, 2 carrots, a handful of mange tout, 12g ginger, 1/4-1 Thai chilli, 1 clove of garlic, 2 shallots and a few stems of Thai basil.
Larder: 200g egg or rice noodles, 3 tsp oil (sesame or groundnut is ideal), 1-2 tbsp soy sauce (optional extras: 1 tsp fish sauce, prawns).
- Prepare all the veggies: peel and mince ginger and garlic. Deseed and slice ½ the chilli (use less chilli for less spice, ½ a chilli will still give a good kick!). Chop the shallots, slice the carrots into thin batons, halve the mange tout, and slice the pak choi, separating the stalks from leaves.
- Boil a kettle, transfer enough water to cook the noodles to a saucepan and bring to the boil.
- In a wok, heat the oil and add shallots. Allow shallots to soften a little before adding the chilli, ginger & garlic, followed by the carrots and pak choi stalks. Add a splash of water to create steam, & if you have it, a tsp of fish sauce.
- Add prawns and fry for 5 minutes, until pink and vegetables are becoming al denté, slightly soft but still with a good crunch.
- While stir-fry is cooking, add the noodles to the boiling water and cook for approx. 3 minutes or according to packet instructions.
- Add the mange tout and pak choi leaves and fry for a further 2 minutes. Stir in soy sauce.
- Serve stir-fry with noodles and Thai basil leaves on top, and if desired, a few extra chilli slices.