Pad Thai served in a Wafer Thin Omelette…..Street style

By Simon  ,   ,

April 5, 2014

A classic Thai dish, served all over the country from restaurants to pop up street food huts, in the bustling city centres and roadside stalls. It's the fast food favourite and totally delicious. In Bangkok they serve the Pad Thai wrapped up inside a wafer thin omelette," a on the move street food snack " today with are adding King prawns and crayfish to our dish. A truly stunning, vibrant and tasty treat.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Generous


1 tbsp Tamarind paste

2 Heaped tbsp Palm sugar

Vegetable or groundnut oil

30 Grams Root ginger

1 Lemon grass stalk

2 Red birds eye chillies

4 Shallots

2 Plump garlic

150 Grams Tiger prawns

100 Grams Crayfish

100 Grams Rice noodles

75 Grams Bean sprouts

10 Fresh chives

1 Handful Thai basil leaves

1 Handful Fresh coriander

1 Pinch Flaked sea salt and freshly milled black pepper

50 Grams Roasted peanuts

1 tsp Chilli flakes

1 Lime

2 Eggs

3 Spring onions

3 tbsp Thai fish sauce


This is a really easy dish to cook.  The art I feel is to get all your ingredients prepared and ready for the wok.

Step 1.  Beat together the egg, spring onion, 2 tbsp fish sauce, season and set aside.

Step 2.  Mix tamarind paste with the boiling water, palm sugar and remaining fish sauce until combined and the sugar has dissolved, set aside.  The aromas of this sauce will start to fill your kitchen with the fragrances of Pad Thai we enjoy at restaurants all over the UK.

Step 3.  Place a large wok over the heat and adding 2 tbsp oil gently fry off the ginger, garlic, lemon grass, shallot and chillies for a couple of mins.  Add the prawns and cook until they are pink and nearly done.  Add the tamarind sauce, crayfish, drained noodles and bean sprouts giving it a good mix, coating everything.  Add the chives, basil and half the coriander.  Transfer to a warm dish and quickly make your omelette in the wok.   Add the egg mixture coating the pan, it literally will take 30 seconds to cook, remove from the heat, heap up the Pad Thai in the centre of the omelette, sprinkle with roasted peanuts and scattering of coriander and a sprinkle of chilli flakes, fold the omelette on top and serve immediately to your table with wedges of fresh lime..................  Street style and a taste of Thailand straight to your hungry guests.

Now you could always sub the seafood for Wok toasted Tofu, some tasty chicken or pork or queen scallops work wonderfully as well.  The choice is yours.  Enjoy!



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