2. Trim, rinse and slice pak choy. Julienne or grate carrot. Zest lime and combine with juice from 1/2 the lime, 3 tbsp sweet chilli sauce (use to taste), 2 tbsp soy sauce and 1 tbsp vinegar.
3. Heat a large pan/wok with oil (see notes) over high heat. Add chicken mince and cook for 2-3 minutes. Chop spring onions and coriander stems (reserve leaves). Grate ginger and crush 2 garlic cloves, add to the pan as you go.
4. Add pak choy and carrot to the pan and cook for 3-4 minutes, or until softened.
5. Add sauce, noodles and bean shoots to pan and toss to combine well (see notes).
6. Cut remaining lime into wedges and crush peanuts. Serve Pad Thai and lime wedges topped with any remaining bean shoots, peanuts and coriander leaves.
We used sesame oil for added flavour, but any other neutral oil works fine too.
Add half of the bean shoots at step 5 and reserve remaining fresh.
You can whisk and add 2 eggs at step 5 before returning noodles and sauce. Add some fresh chilli or chilli flakes for extra punch.
Pak choy, 1 bunch
Chicken mince, 600g
Spring onions, 1/2 bunch *
Coriander, 1 packet
Bean shoots, 1 bag (250g)
Peanuts, 1 packet (50g)
FROM YOUR PANTRY
Oil (sesame or other), garlic (2 cloves), soy + sweet chilli sauce, vinegar (white or rice wine)