Chicken pad Thai omelettes

Chicken pad Thai omelettes


Chicken and prawns fill this sensational Thai-style omelette.

The ingredient of Chicken pad Thai omelettes

  1. 75g rice stick (pad Thai) noodles
  2. 1 small lemon, juiced
  3. 2 1/2 tablespoons fish sauce
  4. 2 tablespoons grated palm sugar or brown sugar
  5. 1 tablespoon tamarind puree
  6. 1/4 cup peanut oil
  7. 200g chicken breast fillets, trimmed, thinly sliced
  8. 12 green prawns, peeled, deveined
  9. 2 garlic cloves, crushed
  10. 2 tablespoons chopped garlic chives
  11. 1/3 cup beansprouts, trimmed
  12. 1/3 cup roasted peanuts, chopped
  13. 1/4 teaspoon ground white pepper
  14. 6 eggs
  15. 1/3 cup coriander sprigs, to serve

The instruction how to make Chicken pad Thai omelettes

  1. Place noodles in a heatproof bowl. Cover with warm water and stand for 5 minutes. Drain and set aside. Combine 2 tablespoons lemon juice, 2 tablespoons fish sauce, sugar and tamarind in a small bowl. Set aside.
  2. Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add chicken and stir-fry for 3 minutes or until light golden. Add prawns and stir-fry for 2 minutes or until pink. Transfer chicken and prawns to a plate.
  3. Add garlic and lemon juice mixture to wok. Cook for 3 minutes or until reduced and syrupy.
  4. Return chicken and prawns to wok. Add noodles, chives and beansprouts. Stir-fry for 2 minutes or until noodles are coated in sauce. Add peanuts and toss to combine. Transfer to a bowl and cover to keep warm. Wipe wok clean with paper towel.
  5. Whisk remaining 2 teaspoons fish sauce, pepper and eggs until well combined. Heat 1 tablespoon oil in wok. Pour in half the egg mixture and swirl to form a thin omelette. Cook for 1 to 2 minutes or until almost set. Transfer to a plate. Repeat with remaining oil and egg mixture. Spoon half the chicken mixture onto 1 half of each omelette. Fold omelette to enclose. Top with coriander and serve.

Nutritions of Chicken pad Thai omelettes

fatContent: 968.667 calories
saturatedFatContent: 59 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 36 grams carbohydrates
fibreContent: 18 grams sugar
cholesterolContent: 72 grams protein
sodiumContent: 838 milligrams cholesterol

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