150 grams
Basmati Rice
50 grams
Red Thai Style Paste
180 grams
Sliced Mushrooms
80 grams
Sugar Snap Peas
1 unit(s)
Pak Choi
1 pinch
Chilli Flakes
2 unit(s)
Garlic Clove
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
25 grams
Ketjap Manis
(Contains: Soya)
15 grams
Sambal Paste
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Cut the lime into wedges.
c) Crush the peanuts in the unopened sachet using a rolling pin.
d) Trim the pak choi, then thinly slice widthways.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
c) Add the pak choi and sugar snaps and cook for 1-2 mins more.
a) Stir through the red Thai paste and garlic and stir fry, until fragrant, 1-2 mins.
b) Add the water and sugar for the sauce (see pantry for both amounts).