Do you ever go through a phase where you really fancy something and then you eat it out at a restaurant and then as a takeaway and then you can’t believe you’re still not over it so think “this is madness I should save my money and try and figure this out myself otherwise my savings will be squandered on (-insert craving here-) but at least I’ll have a big full belly.”

That my friends is how I feel about Pad Thai right at this moment in time. I haven’t eaten Thai food in ages and all of a sudden I could eat it breakfast, lunch and tea as if I’ve just discovered it. I’m sure it’s entirely bad for you which is why it’s so darn delicious, so I thought perhaps now is the time I try and make a healthy version I don’t get anxiety about eating it on a Monday. Which I do.


1 red pepper
1 white onion
2 carrots
1 courgette
1 red chilli
4 cloves of garlic
30g basil (Thai if poss!)
75g chopped peanuts
2 tablespoons olive oil
200g rice noodles
1 egg


3 tablespoons fish sauce
1.5 tablespoons soy sauce
2 tablespoons white wine vinegar
4 tablespoons of veg stock

So the spiraliser is back out of the cupboard. Just to prove that I still use it to the better half to save it from the “well that was a fad” charity bag. Now is the perfect time to use it – start by spiralising the living daylights out of the carrots, onion, pepper and courgette.

Or you can always chop. That’s allowed too. You’ll need to chop the chilli and garlic for sure as the spiraliser does not like. I tried. Fry off the veggies in a wok (as they take up quite some space) for 3 mins in olive oil but keep an eye out as you still want them crunchy.

As the veggies are cooking through, add the rice noodles to some hot water to soften. Mix all the sauce ingredients together too.

Take the veggies out of the pan and set aside. Drain the noodles and add to the pan with a little oil. Throw in the sauce and now it’s time to get busy with some tongs coating the noodles until they get sticky and the sauce starts to evaporate. Make a little well and add a beaten egg. Let the egg sit in the pan for a few seconds and then mix through with the tongs.

Now time for a work out. Add the veggies back to the wok and tong the bejesus out of it to mix it all together. Add a handful of the chopped peanuts and basil.

Serve up and use the rest of the peanuts and basil as garnish.

An easy way to get some of those 5 a day in and give your arm a workout. The man who lives in my house even said he liked it more than from the takeaway. Or maybe he was just avoiding a row.