Pad Thai Omelette

Ingredients for 2 servings:

• 5 eggs
• 30 ml milk
• 1 pinch(s) of pepper
• a few stalks of parsley
• 1 pinch of salt
• 3 tbsp soy sauce, or fish sauce
• 10 g tamarind paste
• 4 tsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp chicken broth
• 1 tbsp milk
• 1 tbsp water
• 200 g meat (chicken, pork, beef), or tofu, or shrimp
• 1 pinch(s) of turmeric
• 1 pinch of ginger powder
• 1 pinch(s) paprika powder
• 1 pinch of salt
• 1 pinch(s) of pepper
• 10 ml water
• 250 g noodles (Thai rice noodles), 2 mm wide
• 50 g mushrooms
• 3 spring onions
• 2 garlic cloves
• 100 g sprouts, fresh, or fresh Chinese cabbage
• 80 g peanuts, chopped
• 1 lime(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Thai noodles rolled in an omelette

First, prepare the omelet. Whisk together the first five ingredients and fry in a pan with a little butter or oil to form an omelet. The above quantity makes two omelets. When the omelets are ready, keep warm. Then, mix the noodle sauce from the soy or fish sauce, tamarind paste, vinegar, brown sugar, chicken broth, water, and milk, and let stand. Cut whatever ingredient you’ve chosen as your main side dish—tofu, chicken, or other meat—into small pieces and marinate in a small bowl with a sauce made from the following ingredients: turmeric powder, paprika powder, ginger powder, salt, pepper, and water. Then let it sit for a while. Soak the Thai rice noodles in warm water for 10 minutes. Meanwhile, peel the spring onions and chop the garlic. Wash the fresh sprouts, or if sprouts aren’t available, wash the Chinese cabbage and cut into fine strips. Heat a pan with peanut oil or regular oil on the stovetop. Brown the tofu or meat. Add the onions and garlic. Then add vegetables, such as some of the fresh sprouts, mushrooms, or bamboo shoots. After everything has been sautéed for a while, add the noodles. Add the previously prepared sauce (soy sauce, chicken broth, tamarind, etc.) to the pan and simmer until the sauce is absorbed by the noodles. Spread the omelet out, divide the amount from the pan between both omelets, and fold the omelet shut. Then add some of the fresh sprouts or sliced ​​Chinese cabbage, chopped peanuts, and half a lime to the plate. You can also garnish the omelets with a drizzle of balsamic vinegar before serving. It tastes very refreshing and is quite light.