Pak Choi with Lime Dressing from Thai Food and Cooking by Judy Bastyra and Becky Johnson
The coconut dressing for this Thai speciality is traditionally made using fish sauce, but vegetarians could use mushroom sauce instead. Beware, this is a fiery dish!
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Ingredients
- 30 ml/2 tbsp oil
- 250 ml/8 fl oz/1 cup coconut milk
- 15–30 ml/1–2 tbsp Thai fish sauce
- 4 garlic cloves, thinly sliced
- 3 fresh red chillies, cut into thin strips
- 6 spring onions (scallions), sliced diagonally
- 2 pak choi (bok choy), shredded
- 30 ml/2 tbsp fresh lime juice
- 15 ml/1 tbsp crushed peanuts
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