Last winter (December 2015) I returned to the backpacking destination of my twenties, Cambodia and Thailand, to take part in the Angkor Wat Half Marathon. It reminded me once again how fantastic the food is; tasty, cheap and brilliant nutritionally for runners.
It combines lots of fresh spices and herbs to boost the immune system as well as protein to help the muscles repair and recover. This recipe is simple and very quick to make. If you’re vegetarian, you can replace the chicken stock with vegetable stock and just pack with vegetables instead.
Thai chillies, chopped (I used 2 but I love spice!)
3 cloves of garlic, chopped
1 stick of lemongrass, chopped
1 inch piece of ginger, chopped
1 tbsp Nam pla (fish sauce)
Juice of one lime
Handful of cooked chicken
Handful of prawns
Wide rice noodles
Chopped spring onions
Pour the stock into the pan with the chilli, ginger, garlic and lemon grass and boil briskly. Taste, adjust seasoning if necessary and leave to simmer. Then add the chicken, prawns to heat, add fish sauce and lime juice and adjust seasoning again. Then pour over cooked rice noodles, top with spring onions and peanuts and serve.
This is delicious and takes literally five minutes if you already have the stock and chicken cooked. It’s great as recovery food but is also a great pre-race food containing lots of medium release carbohydrates in the form of the rice noodles as well as plenty of protein.