Peanut-Free Pad Thai

Ingredients

• 3 cups baby bok choy 
• 8 ounces chicken breasts cut into 1/ slices
• 0.3 cup chicken stock see 
• 0.5 cup coriander sprigs 
• 2 tablespoons fish sauce 
• 2 tablespoons flaxseeds 
• 1 tablespoon garlic chopped
• 1 large bunch green onions (1-inch)
• 1 tablespoon catsup (omit if using tamarind)
• 0.3 cup juice of lime 
• 4  lime wedges 
• 8 ounces rice noodles 
• 2 tablespoons seasoned rice vinegar 
• 2 tablespoons shallots red chopped
• 8 medium shrimp 
• 3 tablespoons sugar 
• 0.3 cup vegetable oil 
• 1 teaspoon sambal oelek 
• 1 teaspoon sambal oelek 

Equipment

• frying pan
• wok

Directions

1. Soak rice noodles in very hot water for about 20 minutes. They should be pliable and drape over your hand but still have a little texture. They soften more in the wok.
2. Drain noodles and rinse well with cold water. Set aside.
3. Combine sugar, fish sauce, lime juice, rice vinegar, ketchup, sambal oelek and stock and set aside.In a wok or skillet over high heat, heat oil.
4. Add shallots and garlic and stir-fry for 30 seconds.
5. Add chicken and stir-fry for 2 minutes or until almost cooked through.
6. Add shrimp, if using, and toss together for 1 minute or until shrimp starts to turn pink.
7. Add noodles and toss to combine.
8. Add sauce, toss again and add green onions and half of the bean sprouts. Cook for 2 minutes or until noodles are soft.
9. Sprinkle with remaining bean sprouts, coriander and garnish with lime wedges.
10. Sprinkle with flaxseed, if using, and serve immediately.