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.
