Prawn pad Thai omelette

6
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
All the great flavours of pad Thai just in a tasty egg omelette.

Ingredients

dry rice noodles

125 g, stick variety

sunflower oil

2 tsp, or canola variety

green prawns

250 g, peeled

garlic

2 clove(s), crushed

carrot(s)

1 medium, cut into matchsticks

fresh red chilli

1 whole, deseeded, thinly sliced

green shallot(s)

2 individual, thickly sliced

kecap manis

2 tbs, sweet soy sauce

fresh basil

¼ cup(s), Thai variety, torn, plus extra to garnish

roasted peanuts

2 tbs, unsalted variety, crushed

egg(s)

6 medium

skim milk

½ cup(s), (125ml)

fish sauce

1½ tsp

bean sprouts

125 g

oil spray

2 x 3 second spray(s)

Instructions

  1. Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

SERVING SUGGESTION: Lemon cheeks.

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