Thai Vegetable Noodle Omelette Food

THAI OMELETTE (KAI JEOW) RECIPE

Steps:

• Take the green onion and remove the root. Finely chop the rest and set aside.
• Heat the vegetable oil in a frying pan over medium-high heat.
• Crack an egg into a bowl. Add the chopped green onions, fish sauce and beat together with a fork.
• Check if the oil is lightly smoking hot. You should be able to see a bit of smoke coming up from it. Or you could test by dipping a chopstick into the egg mixture and then into the oil. If it sizzles, that means it's ready. You can then pour the egg mixture into the center of the pan and fry for about 1 minute or until golden. If unsure, use a spatula to lift one edge up to
• Once one side golden and the egg mixture holds together, flip the egg with a spatula and fry the other side for another minute or until golden.
• Turn off the heat and serve the Thai omelette on a bed of warm steamed rice with Sriracha sauce or ketchup and enjoy!

THAI VEGETABLE NOODLES

Steps:

• In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender. , Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts.

THAI VEGETABLE NOODLE OMELETTE

Steps:

• Heat grill to medium/high heat.
• Slice the carrot, onion, pepper and mushrooms thinly. Alternatively - use a stir fry vegetable kit. Separate the pak choi leaves.
• Heat oil in a large frying pan.
• Finely chop garlic, chilli, ginger & coriander, keeping the coriander separate and put to one side.
• Add these to the pan with the vegetables over a high heat. Stir fry for 4-5 minutes or until carrots are almost cooked. Add pak choi and cook for a further 3-4 mins until pak choi stems are softened but still slightly crunchy.
• Beat eggs together in a jug.
• Cook instant noodles using water according to packet instructions. Do not add the flavouring sachet. Add cooked noodles to the pan with the vegetables, coriander and pour in eggs. Stir the mixture until egg is beginning to cook through, turn down heat and cook for 1 minute more.
• Place frying pan under the grill for 4-5 minutes or until egg mixture is cooked through and the top is golden brown.
• Serve with soy sauce to dip.