Sexy Pad Thai

I love Pad Thai. It’s spicy, it’s flavourful, it has a wonderful array of colours and textures. Plus, it keeps well. Woo!

For a vegetarian option, omit the chicken, and make sure the pad thai sauce you use is veggie-friendly. Pad thai is also wonderful with tofu.


400 g of vermicelli rice noodles

2 chicken breasts

2 eggs

5 green onions – chopped into small piece, including green parts.

1 cup of shredded carrots

1 small jamaican pepper, or other spicy pepper. Cut into small pieces.

1 cup fresh bean sprouts

1/2 cup of chopped, unsalted peanuts

1 jar of pad thai sauce

red pepper flakes, salt and pepper


1. Cook vermicelli according to package directions.

2. Brown chicken in a large pan or wok. Season with salt, pepper and red pepper flakes to taste.

3. Add eggs and scramble with chicken until cooked.

4. Add carrots, pepper and green onions, stir fry until soft.

5. Add vermicelli and sauce. Stir. Top with bean sprouts and peanuts.


Sore Stomach Soup

I engineered this one specifically to be easy on an upset stomach. It works wonders. On another note, if you aren’t feeling under the weather and want to add some real flavour, adding half a spoonful of chili-garlic sauce does the trick.


2 chicken breasts, cut into bite sized pieces.

2 leeks, sliced.

1 carrot, cut into small pieces

Salt and Pepper

1 small tsp of red pepper flakes

4 cups of chicken broth

200 g of vermicelli rice noodles

1 cup of shredded romaine lettuce



Cook rice noodles according to package instructions.

Meanwhile, cook the chicken pieces until browned all the way through in a frying pan or wok. Season with salt, pepper and red pepper flakes. Add carrot and leeks, stir fry. 

Once veggies have softened, add the whole mixture to the cooked rice noodles and add the chicken broth. Serve into bowls and top with shredded lettuce.