Happy Monday everyone, I hope your week is off to a great start 🙂
Did you see the moon last night? Fiery-red and absolutely amazing… It is the small things -like an amazing moon, the sunlight streaming through the trees on my morning walk, the bird singing on my terrace- that make me stop whatever it is I am doing and feel so full of gratitude for all the miracles big and small. Giving thanks to the universe for all I’ve been given.
Albert Einstein summed it up quite simply:
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.”
Because happiness is an inside job. It cannot be achieved through our partner, money, job promotion or a new pair of shoes – those will only last a moment and then we’re after the next thing. Happiness is being grateful for what we have and knowing that whatever life brings us, it is exactly what we need at that moment. Grateful for the blessings and grateful for the lessons.
Numerous studies have now shown that an “attitude of gratitude” means better health, sounder sleep, less stress, anxiety and depression, higher long-term satisfaction with life and kinder behaviour toward others. And isn’t that what we’re all after?
One of the things I am infinitely grateful for is being able to share my joy of cooking and today I bring you yet another Thai recipe… yes, I know we’ve had quite a few and this is going to be the last one for a while (or maybe not – I can’t promise anything :D) but when you can have an amazingly delicious dinner on the table in 30 minutes, it’s a no-brainer really.
This time it’s a veggie noodle stir-fry and apart from the ones mentioned in the recipe, you can add anything else you love and think would pair well here – broccoli, cauliflower, pumpkin, pea shoots. The noodles are cooked in the coconut sauce with the veggies, which means they soak up all the amazing flavours and taste phenomenal. I used Chinese lo mein noodles today, but you can use any kind you prefer: rice vermicelli, mung bean thread, soba etc.
They also hold shape really well, so you can make a bigger batch and take the leftovers to work for lunch (I might have completely overshot the quantities last week and spent THREE days straight eating stir-fry for lunch – no worries though, it was goooooood :D) or you can share them with someone you’re really grateful for 🙂
- 2 teaspoons coconut oil
- 1 tablespoon red curry paste
- 1 3/4 cups (400 ml can) coconut milk
- 2 large carrots, thinly sliced or julienne
- 1 small courgette, thinly sliced or julienne
- 6 - 8 mushrooms, thinly sliced
- 1/4 cup sweet chilli sauce
- 150 g dry noodles
- 3/4 - 1 cup water (depending on the type of noodles you use)
- 1 jar pickled babycorns, halved lengthwise
- 1/4 cup coriander
- Melt the coconut oil in a large wok over medium heat. Add the red curry paste and 3 - 4 tablespoons of your coconut milk, mix well and cook for about 3 minutes.
- Add the carrots, courgette and mushrooms and stir-fry for 5 - 7 minutes.
- Add the rest of the coconut milk and sweet chilli sauce and cook for another couple of minutes.
- Finally, add your dry noodles into the wok with the veggies and sauce along with the water and let it simmer for about 5 - 7 minutes, until your noodles are cooked.
- Mix in the halved babycorns and coriander and serve.
- Apart from the veggies mentioned, feel free to add anything else you love and think would pair well here – broccoli, cauliflower, pumpkin, pea shoots.
- I used Chinese lo mein noodles, but you can use any type you like: rice vermicelli, mung bean thread, soba...