PORK PAD THAI

SERVES 4. READY IN 30 MINS

Ingredients

● Low-cal cooking spray

● 500g lean pork mince

(5 per cent fat or less)

● 2 garlic cloves, crushed

● 1cm piece of root ginger, peeled and finely chopped

● Bunch of spring onions, sliced diagonally

● 5tbsp boiling

vegetable stock

● 2tbsp dark soy sauce

● 1tsp Thai fish sauce

(nam pla) 250g dried flat rice noodles 2 carrots, peeled and chopped into matchsticks 2 pak choi, roughly chopped 250g fresh bean sprouts, rinsed 1 egg, lightly beaten 1 red chilli, deseeded and finely chopped Small handful of finely chopped fresh coriander, to serve Lime halves, to serve STEP 1 Spritz a large wok with low-cal cooking spray. Cook the pork on a high heat for 3 mins. STEP 2 Add the garlic, ginger, spring onions, stock, soy sauce and Thai fish sauce. Turn the heat to low and cook for 5 mins. STEP 3 Meanwhile, cook the noodles according to packet instructions, drain and set aside. STEP 4 Add the carrots, pak choi and bean sprouts to the wok and turn the heat to high. Stir-fry for 5 mins until tender. STEP 5 Add the noodles, then drizzle over the egg and mix. Cook for 1-2 mins then set aside. STEP 6 Sprinkle over chilli and coriander and serve with lime halves.