Pad Thai

Mama Noi’s Pad Thai Omelette

Previous Next INGREDIENT Mama Noi’s Pad Thai Omelette European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen Pad Thai Kit, which includes:

  • RICE STICK NOODLES
  • PAD THAI SAUCE
  • PEANUTS

1/4 cup peanut oil

300g (10 oz) firm tofu, chopped

1 large zucchini, cut into small dice

½ cup shredded carrot

½ cup bean shoots

¼ cup sliced spring onion (scallions)

8 eggs, lightly whisked

lime wedges and chilli powder to serve

Instructions

STEP 1
Cook RICE STICK NOODLES in a large pot of boiling water for 7-8 minutes or until just tender. Drain and set aside for later. Chop the PEANUTS.

 

STEP 2
To make the omelettes, heat enough oil to just cover the base of a non-stick frying pan over medium heat and swirl to coat. Pour in one quarter of the egg mixture and swirl until the egg mixture forms an even omelette. Cook for a minute or so or until set. Transfer to a serving plate. Repeat with the remaining oil and egg mixture to make 3 more omelettes.

 

STEP 3
To make the pad Thai noodles, heat 1 tablespoon of oil in a large frying pan over high heat. Add the tofu and cook for 2 minutes. Add the zucchini and carrot and cook for 3 minutes.

 

STEP 4
Add the noodles and my PAD THAI SAUCE to the pan. Stir until well combined, then toss through the spring onion and bean shoots.

 

STEP 5
To assemble, place ¼ of the pad Thai noodles into the centre of each omelette and fold the omelette over the filling. Serve with lime wedges and chilli powder.