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 tsp.
• 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 ½ cup
• vegetable oil, as needed
• large eggs 15
• sub-recipe cooked and hot Pad Thai noodles 1
• lime wedges 10