1. Bring a saucepan of water to the boil. Add noodles and cook for 2 minutes, or until tender. Drain and rinse in cold water.

2. Finely grate lime zest and combine with lime juice, 1/4 cup sweet chilli sauce and 2 tbsp water. Set aside.

3. Grate ginger and slice lime leaves (see notes). Julienne carrots and slice spring onions. Chop bok choy steams and slice the leaves, keep separate.

4. Finely chop fish, or alternatively mince to a fine consistency using a food processor (see notes).

5. Heat a large pan with 1 tbsp sesame oil over medium-high heat. Add ginger, lime leaves, spring onions, fish, 2 tbsp soy sauce and pak choy stems. Cook for 5-6 minutes, or until fish is cooked through.

6. Divide noodles between plates. Top with fish larb, fresh vegetables and bean shoots (see notes). Spoon over chilli lime dressing to serve.

Notes:
When preparing lime leaves, fold and remove the core then thinly slice. Some find it easier to roll the leaf then slice.

Be careful not to over process the fish.

Alternatively, add all vegetables to pan with fish to warm through. Rinse noodles again before serving to loosen them.

No Fish option - replacement is chicken mince.
Increase cooking time to 6-7 minutes, or until cooked through.

Rice noodles 1 packet (375g)
Lime 1
ginger 40g
Kaffir Lime leaves 2
carrots 2
Spring onions 1/2 bunch
Bok choy 1 bunch
White fish fillets 2 packets
Bean shoots 1 bag

From your pantry:
sesame oil, sweet chilli sauce, soy sauce