Pak Choi with Lime Dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

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!


  • 30 ml/2 tbsp oil
  • 3 fresh red chillies, cut into thin strips


  1. Make the dressing. Put the lime juice and fish sauce in a bowl and mix well together, then gradually whisk in the coconut milk until combined.

  2. Heat the oil in a wok and stir-fry the chillies for 2–3 minutes, until crisp. Transfer to a plate