Traditional Pad Thai Receipe | Pad Thai Wrapped in Omelette

This past spring, I made the long trek to the beautiful country of Thailand (check out the blog post). Of course, pad thai is one of the most popular dishes there, but I also was able to order my pad thai wrapped in an omelette. Each time I ordered it, it was brought to my table in the most perfect little pouch!

Traditional pad thai is not as greasy or heavily sauced. The best is very light and made with fresh ingredients. Here is a recipe for my version of a traditional pad thai, and I also have simple instructions on how to wrap it up if you're an egg fan like me!

Servings: 3-4

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small sweet onion (thinly sliced)
• 4 cloves garlic (finely chopped)
• salt & pepper
• 14-16 ounces Thai rice noodles
• 3 teaspoons fish sauce 
• 2 teaspoons chili sauce with garlic (I use Hokan brand)
• 2 tablespoons white wine vinegar
• 1 cup bean sprouts
• 1/2 lb. Raw shrimp (can substitute for chicken)
• 2 green onions or scallions (chopped)
  
• sliced lime wedges
• 3 eggs (optional, if you want to wrap in omelette)

Step 1: Set your stove top to medium heat. When warm, mix onions and garlic with your oil in a wok (if you do not have a wok, use a large pot or pan). Lightly season onions and garlic with salt and pepper.

Step 2:  When onions are soft, stir in rice noodles. For this recipe I used a 14.2 ounce package of all natural Kame Thai stir-fry rice noodles. It contains two packages, and I used both. 

Step 3: Combine fish sauce, chili sauce (for a little spice), white wine vinegar, and bean sprouts.

Easily wrap your pad thai in an omelette!

Step 4: Peel and lightly season your shrimp with salt and pepper. I wait to add in the shrimp because they do not take very long to cook. Stir in shrimp and cook until pink.

Step 5: Lastly, incorporate your green onions. A dish is never complete with a fresh green herb! Serve with a lime wedge to give the dish an extra acidic tang.

Step 6 (optional): Wrapping your pad thai in an omelette is as simple as it sounds. Place a large pan over medium heat, and spray with non-stick cooking spray so the egg doesn't stick.  Scramble 3 eggs and pour into the pan once heated. Turn the pan if necessary to evenly coat the pan with your eggs. When cooked, remove the pan from the hot burner and plan a small portion of your pad thai in the center. Fold each side of the egg over your pad thai. Carefully place upside down on serving plate.