Ingredients
2 tbsp sesame oil
8 baby bok choy, chopped (separate white & green pieces)
½ tsp SIDS CRAZY LEMON
2 large carrots, peeled & sliced very thin
4 cloves garlic, minced
2 tbsp fresh ginger, minced
8 cups vegetable stock
4 cups water
4 tbsp soy sauce
4 tbsp fish sauce
4 tbsp rice vinegar
250 g pad thai rice noodles (½ package)
1 kg small raw shrimp, peeled
2 bunches spring onions, sliced
Directions
Heat sesame oil in a Dutch oven over medium-high heat. Add white pieces of bok choy, SIDS CRAZY LEMON and carrots then sauté for 5 minutes. Add garlic, ginger and sauté one minute longer. Add stock, water, soy sauce and fish sauce. Bring to a boil. Add uncooked noodles and cook 2 minutes, separating noodles as they cook. Stir in shrimp, spring onions and green pieces of bok choy. Cook 2-3 minutes longer.
Turn off heat, stir in rice vinegar and serve immediately.
