Pad Thai Hor Kai

A delicious twist on the classic Pad Thai, this recipe wraps the flavorful noodle dish in a thin, fluffy omelette.

Ingredients - Serves 4

Soak the rice noodles in warm water for 30 minutes, then drain.
Beat 4 of the eggs in a bowl and season with salt and pepper.
Heat 2 tablespoons of the oil in a large pan over medium heat.
Add the garlic and cook until fragrant.
Add the shrimp and tofu and cook until the shrimp is pink.
Add the drained noodles and Pad Thai sauce to the pan and stir to combine.
Push the noodle mixture to one side of the pan and scramble the remaining 4 eggs on the other side.
Once the eggs are cooked, mix them into the noodles.
Add the bean sprouts, green onions, and peanuts and stir to combine.
In a separate pan, make an omelette with the beaten eggs.
Place the cooked Pad Thai in the center of the omelette and fold the sides over to wrap the noodles.
Serve hot with additional bean sprouts, peanuts, and lime wedges on the side.