Pad Thai Noodle Stuffed Omelet - American Egg Board

Ingredients

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