Omelette Thai style

Ingredients for 4 servings:

• 50 g glass noodles
• 1 bell pepper(s), red
• 1 chili
• 100 g mung bean sprouts
• 1 bunch of coriander
• 3 cm ginger
• 100 g shrimp(s) (pre-cooked, refrigerated)
• 2 tbsp sesame oil
• 1 lime(s), juice
• 3 tbsp chili sauce, sweet and hot
• salt and pepper
• 6 eggs, size M
• 1 tsp turmeric powder
• 2 tbsp oil, neutral
• 50 g peanuts, salted, roasted

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

Cook the glass noodles according to the package instructions, let them cool, and cut them into smaller pieces if necessary. Finely slice the bell pepper. Finely dice the chili pepper. Wash the sprouts and drain thoroughly. Pluck the coriander leaves from the stems and finely grate the ginger. Mix the bell pepper, chili, sprouts, coriander, ginger, and shrimp with sesame oil, lime juice, and 3 tablespoons of chili sauce. Season with salt and pepper. Crack the eggs into a bowl and whisk thoroughly with salt, pepper, and turmeric. Heat a non-stick pan, add ½ tablespoon of oil to each pan, and fry 4 very thin omelets from the egg mixture in batches. Spread the filling on top, fold over, and serve with chili sauce and peanuts.