Prawn pad Thai omelette
Dry rice noodles
125 g, stick variety
2 tsp, or canola variety
Raw peeled prawns
250 g, peeled
2 clove(s), crushed
1 medium, cut into matchsticks
Fresh red chilli
1 whole, deseeded, thinly sliced
2 individual, thickly sliced
2 tbs, sweet soy sauce
¼ cup(s), Thai variety, torn, plus extra to garnish
2 tbs, unsalted variety, crushed
½ cup(s), (125ml)
2 x 3 second spray(s)
- Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Cook prawns and garlic, stirring, for 5 minutes or until prawns are almost cooked through.
- Add carrot, half the chilli, shallot, soy sauce and noodles and cook, stirring, for 2-3 minutes or until warmed through. Stir in basil and half the peanuts. Set aside.
- Whisk eggs, milk and fish sauce together in a large jug until well combined. Lightly spray a small, clean, non-stick frying pan with oil and heat over medium-high heat. Pour one-quarter of the egg mixture into pan and cook for 30 seconds or until base of omelette is set. Using a spatula, draw edges of omelette into centre to allow uncooked egg to run underneath. Continue doing this for 2-3 minutes or until egg is almost set.
- Place one-quarter of the prawn mixture over half the omelette. Fold omelette over to enclose filling. Slide onto a plate. Cover to keep warm. Repeat with remaining egg and prawn mixtures to make 4 omelettes. Serve omelettes sprinkled with extra basil, bean sprouts and remaining chilli and peanuts.