Description

Chicken and prawns fill this sensational Thai-style omelette.

Ingredients

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

Instructions

  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.