I’ve been on a bit of a health kick lately – I was shocked and alarmed to realise the other day that my wedding is only 10 weeks away – ten!
I try to treat eating and health in a fairly holistic way. I’m a woman human, so my weight fluctuates and I don’t always love my body. If I’m struggling to zip up my favourite dresses then I cut down on sugary treats, but generally, I try to let my mood and the way I feel lead my eating habits, not the way I look.
But you try planning a DIY wedding, purchasing your first house and trying to launch a freelance business on top of a day job, and tell me you don’t end up stress-eating more than is maybe healthy (case in point: last weeks’ batch of gluten-free brownies)
Now, this is all fine. A little weight gain doesn’t normally bother me too much.
Unless I realise that I’m 10 weeks away from having everyone I know look at me in a dress that I was measured for when I was a tad bit less ~curvy~ than I am today.
To recap: I’ve given in to wedding pressure and put myself on a wedding diet. Blargh, I hate that phrase.
To be fair, I’ve not exactly changed the way I eat – I’ve always loved fresh, healthy colourful food – but I’ve just stocked up on fruity snacks (instead of reaching for brownies as a sugar fix) and cut down on the beer a bit.
To make wedding diet life a little easier on myself this week, I’ve been whipping up a bunch of dishes that are quick as well as healthy.
This vegetarian pad thai is one such dish: I love Thai food, and quite often get a Thai takeaway on a Saturday night, but this week I thought I’d whip up a healthier vegetarian pad thai style dish.
I know pad thai is traditionally a fish dish, but this vegetarian version is so full of flavour that nobody could miss a few prawns.
And before anyone protests, I know that gluten-free pad thai isn’t normally a thing either – but by switching to gluten-free soy sauce, this dish is gluten-free and vegetarian.
This dish is all about the prep. Cook off your eggs and noodles and chop your vegetables before you light the heat under your wok, and your dinner can be on the table in under 20 minutes.
Making vegetarian pad thai another day? Pin it so you don’t forget!
The Vegetarian Pad Thai Recipe:
- 100 g Flat Rice Noodles
- 2 Parnsips
- 2 Eggs
- 0.5 tbsp. Vegetable Oil
- 1 Red Chilli
- 4 Spring Onions
- 200 g Sugarsnap Peas
- 100 g Beansprouts
- 4 tbsp. Red Peanuts
- 2 tbsp. Tamarind Pulp
- 1 tbsp. Vegetable Oil.
- 1 tbsp. Palm Sugar
- 2 tbsp. Gluten-Free Soy Sauce
First, cover the rice noodles in hot water. Soak for 5 minutes, then drain, rinse and set to one side.
Chop the parsnips into small dice, and slice the spring onions and fresh chilli.
Then crack the eggs into a bowl with a tablespoon of cold water, and beat them a little. Microwave for 90 seconds, stirring at 30 second intervals, then leave to one side.
Finally, mix all the sauce ingredients together in a small bowl.
When all the ingredients are prepared, turn the heat up under a wok and add in the chopped parsnip and half a cup of water.
When the water on the parsnips has all cooked off (just a few minutes), turn the heat down a little and add the oil.
Brown off the parsnips for a minute or so, then add the spring onions, chilli and sugar snap peas and cook for another few minutes.
Add the beansprouts, peanuts, noodles, and then the sauce and continue to cook for a few minutes more.
Finally, add the egg, stir, and continue to cook until the eggs have heated back up. Turn out onto two plates and serve immediately, whilst the dish is still hot.