How to Make Pad Thai Omelet with Chicken and Shrimp
Servings: 2
Ingredients
- 6 eggs
- 75 grams rice stick (pad Thai) noodles
- 1 small lemon, juiced
- 2 ½ tbsp fish sauce
- 2 tbsp grated palm sugar or brown sugar
- 1 tbsp tamarind puree
- ¼ cup peanut oil
- 200 g chicken breast fillets, trimmed, thinly sliced
- 12 green prawns, peeled, deveined
- 2 garlic cloves, crushed
- 2 tbsp garlic chives, chopped
- ⅓ cup beansprouts, trimmed
- ⅓ cup roasted peanuts, chopped
- ¼ tsp white pepper, ground
- ⅓ cup coriander sprigs, to serve
Instructions
- Place the noodles in a bowl and cover them with warm water. Let them sit for 5 minutes then drain and set aside.
- In a small bowl, mix 2 tablespoons lemon juice, 2 tablespoons fish sauce, sugar, and tamarind then set aside.
- Place a wok over high heat until sizzling. Add 1 tablespoon oil and swirl to coat.
- Add chicken and stir-fry for 3 minutes or until lightly golden.
- Add shrimp and stir-fry for 2 minutes or until pink.
- Transfer chicken and prawns to a plate.
- Add garlic and lemon juice mixture to the wok and cook for 3 minutes or until reduced and syrupy.
- Return chicken and prawns to the wok.
- Add noodles, chives, and beansprouts. Stir-fry for 2 minutes or until noodles are coated in sauce.
- Add peanuts and toss to mix.
- Transfer to a bowl and cover to keep warm then wipe the wok clean with a paper towel.
- Whisk the remaining fish sauce, pepper, and eggs until well combined.
- Heat 1 tablespoon oil in the wok and pour in half of the egg mixture. Swirl to form a thin omelet and cook for 1 to 2 minutes or until almost set. Transfer to a plate.
- Repeat with the remaining oil and egg mixture.
- Spoon half the chicken mixture onto 1 half of each omelet and fold to enclose.
- Serve topped with coriander.