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
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.
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.
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.
Add the noodles and my PAD THAI SAUCE to the pan. Stir until well combined, then toss through the spring onion and bean shoots.
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.
Delicious!!
This recipe is so quick and easy!!!
I did half chicken and half tofu.
Have already purchased another box because it is now a weekly meal!