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Chop the peanuts and fry them for 1 minute in a preheated wok until lightly toasted. Set aside. In the same wok, heat 1 tablespoon of peanut oil over medium heat. Stir-fry the garlic and spring onions for 1 to 2 minutes until soft.
Stir in the sweet chilli sauce and a dash of water and add the soaked noodles. Stir-fry for another 3 minutes or so.
Then add the finely sliced pak choi and the raw shrimp and cook for another 3 to 5 minutes.
Season with chopped coriander (reserve a few leaves to garnish), the lime juice and 2 tablespoons of fish sauce. Garnish with the toasted peanuts, a few coriander leaves and enjoy!
Scandinavian look & feel
Rugged Non-Stick Coating
25% extra Frying surface
Colour & Comfort
Elegant & Functional