In a large non-stick wok or pan, fry the pork in oil until browned. Stir through red Thai curry paste and add spring onions, sugar snap peas, red pepper, red chilli and 2 heads pak choi. Cook for 2-3 minutes.

Add 150ml coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with fresh chopped coriander.

For the noodles cook 100g dried rice or egg noodles according to pack instructions. Drain and stir through juice of 1 lime, sweet chilli sauce and fresh chopped coriander and spring onion.

Serve the stir-fry with the noodles and extra pak choi.

Nutritional content per serving, listed ingredients only:
Kcals - 464
Fat (g) - 14.6
Protein (g) - 35.5
Carbohydrate (g) - 50.5
Sugars (g) - 14.4
Salt (g) - 2.5