Vegie Pad Thai

Serves 4, Prep and Cook 20 mins

200g packet pad Thai rice noodles

1 bunch baby bok choy, trimmed

¹⁄³ cup pad Thai paste

1 large carrot, thinly shredded

250g pkt zucchini spaghetti

250g punnet cherry tomatoes, halved

2 tblsps fish sauce

1 tblsp lime juice Chopped roasted, salted peanuts and lime halves, to serve

1 Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes, or until tender. Drain.

2 Meanwhile, rinse bok choy under cold water. Drain well. Thinly slice, separating stems and leaves.

3 Heat an oiled, large wok over a high heat. Add paste. Stir-fry for 1 minute. Add carrot and stems. Stir-fry for 1 minute. Add noodles, zucchini, tomatoes, sauce and juice. Stir-fry for about 2 minutes, or until hot. Stir in green leaves until wilted.

4 Transfer to a serving plate. Sprinkle with peanuts. Serve with limes.