As part of my quest for tummy happiness, I’m back on the anti candida wagon.
It’s taken me a few weeks to climb back on, and all of my nasty PCOS type symptoms have come back- as have 2 kilos.
This recipe satisfies the no yeast and no wheat requirements, but misses on the sugar and fish sauce.
For all that, it’s still a good, relatively healthy option. I halved the sugar, but put some on the table so that the others could balance the sweet, sour, spicy thing. They do it that way in Thailand- have sugar on the table- so I figured it was good enough for us.
Fresh rice noodles have a lower GI than dried rice noodles- 40 as opposed to 46. While a lot of the latest research on PCOS eating plans is to reduce all grains, if you are choosing a starchy carb, it should be one that doesn’t add to blood sugar spikes.
Anyways, this is a good mid week meal, and ticks all the boxes:
- Less than 30 minutes
- Gluten free
- Dairy Free
- Wheat Free
- Swap the pork for prawns or tofu and you have a meat free meal
What you need
- 1 packet of fresh rice noodles (about 400g)
- 2 cloves garlic
- 1 large red chilli…we like it hot so leave the seeds in, you might want to de-seed for a milder flavour
- 2 teasp white pepper
- ½ red onion, diced
- 2 tbsp rice bran oil
- 500g minced pork- choose free range pork if possible
- 1 tsp tamarind puree (These days this is fairly readily available in supermarkets. It’s worth keeping some in the fridge.)
- 4 kaffir lime leaves, finely sliced
- 2 tbsp brown sugar or, if you have it, palm sugar
- 2 tbsp fish sauce
- 1 carrot, cut into narrow sticks ie julienned
- 1 red capsicum, julienned
- 1 cucumber, julienned
- 1 cup basil leaves
- 1 cup coriander leaves
- deep fried shallots and crushed peanuts to serve.
What you do with it
- Chop everything up and have it all ready to go
- Place noodles in a large heatproof bowl & pour boiling water over to cover. Let it stand for a few minutes, stir them around a bit, drain and set aside.
- Place the garlic, chilli, pepper and onion in a mortar and pestle and take the anxieties of the day out on a good bit of pounding. Or you can use a food processor, I suppose…
- Heat oil in a wok, fry the paste for a minute or so, add the pork mince and fry for a few minutes until it’s browned.
- Add tamarind puree, lime leaves, sugar and fish sauce and cook for a few minutes.
- Add the vegies and the noodles and toss well to combine.
- Add the herbs and remove from heat.
- Serve in bowls topped with shallots and peanuts. Use chopsticks and Tuesday night feels a little more like Thailand.