Thai is one of my favourite cuisines. Its light, packed full of flavour and leaves you feeling full without feeling as though you’ve over indulged.
Training hard and working long hours can often leave you lacking in motivation when it comes to rustling up something for tea. It can be all too tempting to just grab something quick and probably something that’s not great for you, especially if you haven’t managed to make anything earlier that week.
This Pad Thai was rustled up in under 30 minutes after a tough day of training. I’d managed to get a swimming session in early doors before work then headed to CrossFit after work before completing my 200 burpees I had to do for Dane and I’s 100 burpees challenge. We got in quite late and this was the perfect meal to feed us and fill us up quickly after training.
There are no quantities in this recipe because I tend to just throw everything into a pan and after that training session Dane and I were HUNGRY so it was a case of the more food the better!
You will need:
Frozen peas Fresh coriander
King prawns (cooked) Small bunch spring onions
Roasted peanuts Sweet chilli sauce
Reduced salt soy sauce Sunflower oil
Pak Choi 1 egg
Rice noodles Garlic
– Start by cooking your noodles and once they’re ready drain them and set to one side whilst you heat some oil in a frying pan.
– Chop the garlic and onion and add to the frying pan along with the peas, sliced spring onions, broccoli and pak choi.
-Add the prawns and the noodles before cracking the egg into the pan and mix everything together. Add the soy sauce and sweet chilli sauce for seasoning and then stir in plenty of chopped fresh coriander along with the roasted peanuts.
– Serve with a sprig of fresh coriander on top and a wedge of lime and voilà home-made Pad Thai.