Jumping back on the ‘healthy’ bandwagon

One of my favourite things about visiting Thailand was enjoying the fresh, vegetable-rich and delicious Thai cuisine.

Josh and I took a cooking class, and a while ago I shared the Thai Green Curry recipe which we both absolutely loved.

So after a weekend of rather indulgent eating and drinking (here is a taste-test)…

I was delighted to come home this Sunday night to one of my favourite home made Thai meals, thanks mum 🙂

Pad Thai

 Ingredients

-3 Eggs (can use tofu, meat or chicken instead)
-1 Red/Green capsicum
-Mushrooms
-Shallots (spring onion)
-Lemon
-Thai egg noodles
-Pad Thai sauce
-Chopped peanuts to serve
-Bean sprouts

Method
-To prepare, chop vegetables and soak egg noodles for 5 minutes (or according to pack instructions)
-Fry eggs in a large wok and set aside
-Stir fry capsicum and mushrooms
-Add Pad Thai sauce to vegetables, then add noodles
-To serve, place noodles and vegetables in a large dish, topped with egg, shallots and bean sprouts
-Place nuts, lemon wedges and extra shallots on the side and add generously to enjoy!

Best part about it? Packed lunch for tomorrow! (Half Pad Thai, half spinach and capsicum salad)

Perfect Sunday night cap 🙂

What delicious meals have your eaten this weekend?

For more delicious dinner ideas check out my Recipe page which includes:
Preparing dinner in 3 easy steps
-Tips for eating well and feeling satisfied
-Healthy spin on Mexican cuisine

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