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Pad Thai Omelet
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5 from 1 vote

How to Make Pad Thai Omelet with Chicken and Shrimp

Total Time35 mins
Servings: 2


  • 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
  • cup beansprouts, trimmed
  • cup roasted peanuts, chopped
  • ¼ tsp white pepper, ground
  • cup coriander sprigs, to serve


  • 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.