Zucchini spaghetti is available from the fruit and vegetable section of Woolworths supermarkets. For a non-vegetarian option, stir-fry 400g chicken stir-fry strips in oil, before adding the paste.
200g packet pad Thai rice noodles
1 bunch baby bok choy, trimmed
1⁄3 cup pad Thai paste
1 large carrot, thinly shredded
250g packet zucchini spaghetti
250g punnet cherry tomatoes, halved
2 tblsps fish sauce
1 tblsp lime juice
Chopped roasted, salted peanuts and lime pieces, to serve
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 lime pieces.