Ingredients

• 250 g pad thai noodles
• 400 g button mushrooms, halved
• ¼ cup kecap manis
• ½ cup salted peanuts, roughly chopped
• 2 tblspn oil
• 1 red onion, cut into thin wedges
• 1 red capsicum, quartered and sliced
• 1 bunch baby bok choy, shredded
• 125 g bean sprouts

Directions

1. Place noodles into a large heatproof bowl. Cover with boiling water.
2. Stand for 5 minutes. Drain and refresh under cold water.
3. Combine the mushrooms and 2 tablespoons kecap manis in a bowl, toss well to coat.
4. Heat a wok over high heat until hot.
5. Add peanuts and stir-fry 2 minutes or until aromatic. Remove to a plate.
6. Add the oil and heat until hot.
7. Add onion and stir-fry 1-2 minutes or until tender.
8. Add the mushrooms and stir-fry 2 minutes.
9. Add the capsicum, baby bok choy, noodles and remaining 1 tablespoon kecap manis and stir-fry 1-2 minutes or until vegetables are tender.
10. Add bean shoots and peanuts and toss well to combine.
11. Serve immediately.

Share this article