|Pak choi||225 Gram, shredded|
|Carrots||125 Gram, cut into julienne|
|Shallots||4 , sliced|
|Grated ginger||1⁄2 Tablespoon|
|Shredded basil||2 Tablespoon|
|Coriander leaves||2 Tablespoon|
|Mint leaves||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Hot chili||1 , seeded and finely chopped|
|Orange||1 , juiced and grated zest|
|Limes||2 , juiced|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Groundnut oil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Crushed roasted peanuts||1 Tablespoon|
Mix the pak choi in a bowl with the carrots, shallots, ginger, basil, coriander, mint, garlic, chilli and orange zest.
In a small bowl, whisk together the orange juice, lime juice, nam pla and sugar.
Slowly whisk in the oil until emulsified.
Add the dressing to the pak choi and toss well.
Season with pepper.
Cover and chill for 2-6 hours.
Serve with pitta breads and a sprinkling of crushed roasted peanuts.