A little note about the more unusual ingredients here. Bok choy is now fairly common in regular grocery store in both large and small sizes. It essentially looks like the lovechild of spinach and celery and each part cooks similarly to its more common counterpart. Feel free to substitute as you feel fit. Fish sauce is a common Thai ingredient that is essentially a thick fish stock that is used as a flavoring. Coconut aminos is a gluten-free and soy-free alternative to soy sauce (did you know the number one ingredient in soy sauce is wheat?). Finally, white pepper is a flavorful peppercorn we often use in Thai dishes, but black pepper would work as well.
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