Pad Thai Omelette from Closet Cooking

All of the flavours of pad thai wrapped in a tasty omelette. Now you finally have an excuse to have pad thai for breakfast!

Servings: makes 1 serving

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
  • 1 tablespoon water
  • 1 teaspoon tamarind concentrate (or the juice from 1/2 lime)
  • 2 teaspoons fish sauce (or soy sauce)
  • 2 teaspoons palm sugar (or brown sugar)
  • 1 teaspoon chili sauce
  • 1 tablespoon oil
  • 4 shrimp, peeled and deviened
  • 2 shiitake mushrooms, sliced
  • 1 shallot, finely diced
  • 1 clove garlic, chopped
  • 1 cup bean sprouts
  • 1 green onion, sliced
  • 1 tablespoon roasted peanuts, chopped
  • 1 birds eye chili, sliced (optional)
  • cilantro to taste
  • 1 teaspoon butter
  • 2 eggs, lightly beaten
  • 1 teaspoon fish sauce (or soy sauce)
  • lime wedges
  1. Heat the water, tamarind, fish sauce, sugar and chili until the sugar is dissolved and set aside.
  2. Heat oil in a pan over medium-high heat.
  3. Add the shrimp, shitake, shallot and garlic and saute for 2 minutes.
  4. Add the sauce, bean sprouts, green onion and peanuts and cook for 1 minute.
  5. Add the chili and cilantro and remove from heat and set aside.
  6. Wipe out the pan and melt the butter over medium heat.
  7. Mix the eggs and the fish sauce, pour them into the pan and cook until almost set, about 2 minutes.
  8. Spoon the shrimp mixture onto half of the omelette and fold the other half over.