PAD THAI OMELETTE

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Serves 2

An Asian take on an omelette, a great way of making meal times interesting 

 

359 calories per omelette

Here is the most wonderful GUEST RECIPE from The Hairy Bikers "Hairy Dieters", which we thought tasted absolutely fantastic.   The Hairy Bikers say "We love this recipe and it makes a perfect carb-free lunch. We’ve kept the calories down by using carrots, courgettes and bean sprouts instead of noodles. We do allow a sprinkling of peanuts, though, as they really make a difference to the flavour. 

If possible, use a large frying pan, about 23cm (9in) in diameter, so that you can make very thin omelettes that roll up beautifully. And do check what tamarind paste you use. If it’s concentrated, use just a teaspoon, but if not you’ll need about a tablespoon. Don’t be tempted to add more, as it will upset the balance of flavours."

 

 

Ingredients

 

• 1tbsp vegetable oil

• 1 shallot, sliced

• 1 carrot, cut into matchsticks

• 1 small courgette, cut into matchsticks

• 5g (1/8oz) chunk of fresh root ginger, peeled and finely chopped

• 1 red chilli, deseeded and sliced

• 2 garlic cloves, sliced

• 100g (3½oz) shelled raw tiger prawns, roughly chopped

• 100g (3½oz) bean sprouts

• Oil, for spraying

• 4 eggs

• Flaked sea salt

• Freshly ground black pepper

For the sauce

• 2 tsp tamarind paste (1tbsp if it’s not concentrated)

• 2 tbsp fish sauce

• 2 tsp palm sugar (or caster sugar)

• ½ tsp shrimp paste (optional)

• To serve

• 2 spring onions, shredded

• A handful of coriander, chopped

• 1tsp finely chopped peanuts

 

 

AND THIS IS WHAT YOU DO.....

 

 

 

1. To make the sauce, mix all the ingredients together, adjusting the quantities of any of the ingredients to taste.
    

2. To make the pad Thai, heat the oil in a wok until smoking, then add the shallot, carrot, courgette, ginger and chilli. Stir-fry for about 3 minutes until the vegetables are starting to cook through.
    

3. Then add the garlic and stir-fry for another minute, then push everything to one side of the wok and add the prawns. Cook for a minute.
    

4. Pour over the sauce. Let it bubble for a few moments then stir in the bean sprouts. Set it aside and keep warm.
    

5. Lightly spray a large non-stick frying pan with oil and place it over a medium heat until hot.
    

6. Break 2 eggs into a bowl and whisk, then season with salt and pepper.
    

7. Pour the whisked egg into the frying pan, swirling it around so the whole base is covered. Cook for a couple of minutes until the egg is just about cooked through, then turn down the heat.
    

8. Put half the pad Thai mixture in a line slightly to the side of the centre of the omelette, then sprinkle over half the spring onions, coriander and peanuts. Fold one side over the filling, then fold the other side over. Roll the omelette over and out of the pan onto a warmed plate. Repeat with the other 2 eggs and remaining filling to make the second omelette, and serve at once.

 

 

 

 

 

 

 

 

Extracted from The Hairy Dieters: Good Eating by Si King and Dave Myers.