Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Noodles(ContainsCereals containing gluten, Egg)
Pad Thai Paste(ContainsCereals containing gluten, Soya)
Water for the Sauce
Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim and halve the bok choy lengthways then thinly slice widthways. Trim and thinly slice the spring onion.
Bring a saucepan of water up to the boil with a pinch of salt for the noodles. When boiling, add the noodles and cook for 4 mins. Drain in a sieve and drizzle with oil to prevent them from sticking together. Meanwhile, heat a large frying pan over medium heat (no oil!) and add the sesame seeds. Cook, stirring regularly, until golden, 2-3 mins (no oil!). TIP: Watch it like a hawk as it can burn easily. Transfer to a small bowl but don't wash the pan.
Drizzle some oil into the now empty pan over high heat. Once hot, add the pork mince and star anise, break up the pork with a wooden spoon as it cooks. Cook until the pork is browned all over, 5-6 mins. Add the bok choy, ginger, garlic and half the spring onion and stir-fry for 2 mins. IMPORTANT: Wash your hands after handling raw meat.
Add the sriracha and pad thai paste to the pork with the water (see ingredients for amount), mix well and simmer for 2-4 mins.Tip: add a little less sriracha if you don’t like it too spicy. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Don't forget to remove the star anise!
Add the cooked noodles to the pan and toss to coat, heat through making sure everything is piping hot. Taste and add salt or pepper if needed.
Divide between bowls and scatter over the remaining spring onion and sesame seeds. Enjoy!