Pad thai with black rice noodles

1. Bring a saucepan of water to the boil. Add noodles and cook according to packet instructions, or until al dente. Drain and rinse under cold water.

2. Thinly slice white ends of spring onions, lemongrass (see product spotlight) and coriander stems (reserve green tops of spring onions and coriander leaves). Grate ginger, zest lime and crush garlic. Combine all in a bowl.

3. Julienne or grate carrots, rinse and chop bok choy. Slice reserved green spring onion tops.

4. Combine 1/3 cup soy sauce, 1/3 cup sweet chilli sauce with juice from 1/2 lime. Wedge remaining.

5. Heat a wok or frypan over high heat. Add 2 tbsp sesame oil and lemongrass flavour base. Cook for 2 minutes then toss in prepared vegetables and noodles. Stir in sauce and heat through.

6. Finish Pad Thai with bean shoots and serve topped with crispy shallots, peanuts, reserved coriander leaves and lime wedges.

Notes:
Add some sambal oelek or fresh chilli if you like a little heat.

From your box:
Black bean noodles 2 packets

spring onions 1/2 bunch
lemongrass 1
coriander 1 bunch
ginger 40g
lime 1
garlic 2 cloves

carrots 2
bok choy 1 bunch

bean shoots 1 bag (250g)
Crispy shallots + peanut mix 1 packet (80g)

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