Mama Noi’s Pad Thai Omelette | Marion's Kitchen

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.