20min recipe: Pad Thai noodles
A quick, easy and delicious spicy dish, perfect for staving off wet-weather chills
A speedy version of this popular dish; not exactly authentic, but extremely delicious, a doddle to make, and rich in nutrients to keep the immune system in top form for wet-weather training.
As well as plenty of good quality protein and anti-inflammatories to protect muscles, this meal is packed with slow-release carbs for sustained energy and heart-healthy unsaturated fats. Choose either chicken, prawns, tofu, or stir-fry vegetables.
Serves: 4
Prep: 5 mins
Cooking time: 15 mins
Ingredients
– 200g linguini-shaped rice noodles
– 1 tbsp coconut oil
– 2 large, free-range eggs, lightly beaten
– 1 garlic clove, crushed
– 1 red chilli, no seeds and finely chopped
– 1 tbsp lime juice
– 2 tbsps fish sauce
– 1 tbsp chilli sauce
– 1 tbsp brown sugar
– 2 boneless, skinless chicken breasts or thighs, sliced thinly or 300g pack of raw, peeled frozen king prawns, defrosted
– 200g pack beansprouts
– 3 spring onions, finely sliced
– 3 tbsp unsalted peanuts, roughly chopped
– 50g dried coconut flakes
– 25g bunch fresh coriander, roughly chopped
– 1 lime, cut into wedges
Step 1
Heat a drop of the coconut oil in a large wok or deep frying pan and add the eggs. As soon as they begin to set, gently stir them until they form a flattish omelette. Transfer to a plate, leave to set and cut into strips.
Step 2
Prepare the rice noodles according to the pack. When they’re ready, drain them and rinse in cold water. Set aside. In a small bowl, combine the garlic, chilli, lime juice, fish sauce, chilli sauce and sugar. Set aside.
Step 3
Pour the rest of the coconut oil into the wok and, over a medium heat, fry the chicken or prawns for a few minutes until just cooked. Add the beansprouts and the spring onions, and stir fry for another minute. Add the noodles and stir fry for 2mins.
Step 4
Add the peanuts, the dried coconut flakes, the coriander and the egg strips, stir in the sauce and serve.
Nutrition per serving
Energy: 488 kcal
Protein: 29.5g
Carbs: 50.5g
Sugars: 13g
Fat: 19g
Saturates: 4g
Salt: 1.4g
Fibre: 4.5g
For lots more fuelling advice head to our Nutrition section
Jamie Beach
Former digital editor 
