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Chicken pad Thai omelettes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious Thai omelette filled with chicken and prawns.
Ingredients:
  • 75g rice stick (pad Thai) noodles
  • 1 small lemon, juiced
  • 61.00 gm fish sauce
  • 40.00 ml grated palm sugar or brown sugar
  • 20.00 ml tamarind puree
  • 56.88 gm peanut oil
  • 200g chicken breast fillets, trimmed, thinly sliced
  • 12 green prawns, peeled, deveined
  • 40.00 ml chopped garlic chives
  • 82.50 ml beansprouts, trimmed
  • 82.50 ml roasted peanuts, chopped
  • 1/4 tsp ground white pepper
  • 6 eggs
  • 82.50 ml coriander sprigs, to serve
Instructions:
  • Soak noodles in a heatproof bowl with warm water for 5 minutes. Drain and set aside. In a small bowl, mix 2 tablespoons of lemon juice, 2 tablespoons of fish sauce, sugar, and tamarind. Set aside.
  • Preheat a wok over high heat until sizzling. Add 1 tablespoon of oil and swirl to coat. Stir-fry chicken for 3 minutes until lightly golden. Next, add prawns and stir-fry for 2 minutes until pink. Transfer the cooked chicken and prawns to a plate.
  • Pour the aromatic blend of garlic and fresh lemon juice into the sizzling wok. Let it simmer for 3 minutes until it transforms into a luscious, thick syrup.
  • Add the chicken and prawns back to the wok. Toss in the noodles, chives, and beansprouts. Stir-fry for 2 minutes until the noodles are well coated in sauce. Sprinkle in the peanuts and mix well. Transfer the delicious stir-fry to a bowl and cover to keep it warm. Quickly wipe the wok clean with a paper towel.
  • Combine the 2 teaspoons of fish sauce, pepper, and eggs, whisking until thoroughly mixed. Heat 1 tablespoon of oil in a wok. Pour in half of the egg mixture, swirling to create a thin omelette. Cook for 1 to 2 minutes until nearly cooked through. Transfer to a plate. Repeat with the remaining oil and egg mixture. Spread half of the chicken mixture onto one half of each omelette. Fold the omelette over to cover the filling. Garnish with coriander before serving.

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