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.
Prep: 5 mins
Cooking time: 15 mins
– 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
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.
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.
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.
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
For lots more fuelling advice head to our Nutrition section