Thai Vegetable Noodle Omelette Recipes

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.

THAI NOODLES

Steps:

• Cook rice noodles according to package directions.
• Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
• In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
• Toss cooked rice noodles with saute. Garnish with sesame seeds.

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.

SPICY THAI NOODLES WITH VEGETABLES

Steps:

• Cook noodles in boiling water until tender; drain.
• Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
• Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
• Add lemongrass and Thai chiles and cook until fragrant.
• Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
• Add bean sprouts and cook 1-2 minutes more.
• Add drained noodles to the pan and pour sauce over noodles.
• Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
• Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
• Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

THAI-STYLE OMELET WITH FRESH VEGETABLE GARNISH

Steps:

• Wash and prepare all ingredients,slicing or cutting them to size.
• Beat the eggs and season with nam pla,sugar,and pepper to taste.Add some or all of the green onion,and the chile if desired.
• Heat the oil in a small skillet over medium.When it is hot,add the eggs and cook until lightly browned on one side.Flip and cook until lightly browned on the other side.Remove to a plate.
• Garnish with the cilantro,dots of sriracha sauce,and any remaining green onion or chiles.
• Arrange the cucumber and daikon slices around the omelet and serve with extra sriracha and nam pla .