You know how nothing feels better than a good, snuggly, cocooning hug? Pad thai feels the same. So give it some love and wrap it up in a soft ‘n’ fluffy omelette so it can go and live its best life. You know what else? My meal kit makes this dish a cinch.
1 x Marion’s Kitchen Pad Thai Kit , which includes:
– RICE STICK NOODLES
– PEANUTS
– PAD THAI SAUCE
vegetable oil, for frying
8 eggs, lightly whisked
300g (10.5 oz) firm tofu, chopped
1 large zucchini, finely diced
½ cup julienned or shredded carrot
3 spring onions (scallions), cut into batons
½ cup bean shoots
lime wedges, to serve
Thai chilli powder, to serve
- Cook RICE STICK NOODLES in a large pot of boiling water for 7-8 minutes or until just tender. Drain and rinse under cold water to stop them cooking further, then set aside for later. Roughly chop the PEANUTS.
- To make the omelettes, place a non-stick frying pan over medium heat. Pour in enough oil to just cover the base of the pan and heat. Swirl to coat. Pour in one-quarter of the whisked egg and swirl the pan to form an even omelette. Cook for a minute or so or until set. Transfer to a serving plate. Add more oil to the pan, then repeat with the remaining egg mixture to make 3 more omelettes.
- To make the pad Thai noodles, heat 1 tablespoon of oil in the same pan you cooked the omelettes in over high heat. Add the tofu and cook for 2 minutes until warmed through and starting to colour. Add the zucchini and carrot and cook for 3 minutes or until tender.
- Add the noodles and the PAD THAI SAUCE to the pan. Stir and toss until well combined, then toss through the spring onion, bean shoots and peanuts.
- To assemble, place ¼ of the pad Thai noodles into the centre of each omelette. Fold the omelette over the filling. Serve with lime wedges and chilli powder.
