Pad Thai Noodle Stuffed Omelet | Louisiana Egg Commission

Ingredients

• vegetable oil
• ¼ cup minced shallots (1 oz. / 28 gm)
• ½ cup coarsely minced garlic (1 oz. / 28 gm)
• 3 Tbsp. water (6 oz. / 180 gm)
• 1 cup fish sauce (4 oz. / 120 ml)
• ½ cup prepared tamarind pulp (2 oz. / 60 ml)
• 3 oz. light brown sugar (3 oz. / 82 gm)
• ½ cup finely chopped roasted peanuts (2 oz. / 56 gm)
• ½ cup ground red chilies or red pepper flakes
• 1 – 2 tsp. salt
• ¼ cup dried flat Pad Thai rice noodles (about ¼-inch wide)
• 1 lb. water as needed
• extra-firm pressed bean curd/tofu (cut into about ¼ x ¼ x 2-inch strips)
• 1 lb. bean sprouts (substitute with julienned jicama)
• 4 cups chinese “garlic” chives (substitute green only of green onions/scallions)
• 1½ cups coarsely chopped roasted peanuts
• large eggs
• 15 sub-recipe cooked and hot Pad Thai noodles
• lime wedges