Thai Stir Fry with Bok Choy

Another hit from MOMs Organic Market


One box Annie Chun's Brown Rice Pad Thai noodles, prepared according to instructions on box (for stir fry)
3 tbsp. vegetable oil
4 cloves garlic, minced
1 jalapeno, seeded and minced
1 medium carrot, julienned
2 to 3 cups bok choy (if big, julienned, baby slice in quarters)


For sauce:
1/4 cup water
1 tbsp. fish sauce
2 tbsp. soy sauce
2 tsp. sugar
Juice of one lime


Stir together ingredients for sauce in small bowl and set aside. Heat 3 tbsp. vegetable oil in wok or large skillet over medium high heat. Stir fry garlic and jalapeno until fragrant (about 30 seconds). Add carrots and bok choy and stir fry for about 5 minutes. Add sauce and noodles to skillet and stir fry for another 3 to 4 minutes. Finish by tossing in fresh mint, cilantro, and peanuts. Serve immediately and enjoy.