Pad Thai Omelette Power Bowls

Omelette 'noodles' replace traditional rice noodles in this lower-carb twist on a popular take-out dish.

  • Prep time: 15 min
  • Makes: 4 servings
  • Cook time: 30 min

Nutritional Information

Per Serving (1 Bowl)

  • Calories
    .
    480
  • Potassium*
    .
    750 mg
  • Fat
    .
    29 g
  • Saturated Fat
    .
    9 g
  • Cholesterol
    .
    527 mg
  • Carbohydrates
    .
    18 g
  • Fibre
    .
    4 g
  • Sugars
    .
    12 g
  • Protein
    .
    38 g
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

Lime wedges, chopped green onion, cilantro leaves and roasted peanuts for garnish (optional)
Omelette 'Noodles'
1 tbsp / 15 ml canola oil, divided
2 cup / 500 ml Egg Creations Whole Eggs Original, well shaken
Pad Thai Pork
2 tsp / 10 ml canola oil
1 pound / 454 g ground pork, chicken or turkey
1 tbsp / 15 ml each minced ginger and garlic
2 cup / 500 ml julienned or very thinly sliced carrots
2 cup / 500 ml bean sprouts (optional)
1/3 cup / 75 ml Pad Thai Sauce (bottled or see tip), or to taste

Directions

  1. Omelette 'Noodles': Working in batches, brush an 8-inch skillet with a little oil; set over medium heat. Add 1/2 cup (125 ml) eggs; cover and cook for 2 to 3 minutes or until set. Slide onto a board. Repeat with remaining oil and eggs to made 4 omelettes. Roll each omelette into a tight cylinder and slice into 1/2-inch (1 cm) thick noodles. Set aside.

  2. Pad Thai Pork: Heat oil in a skillet or wok; add pork, ginger and garlic and cook until lightly browned. Add carrots and bean sprouts (if using); stir-fry for 2 to 3 minutes. Add in egg 'noodles' and Pad Thai sauce; gently toss until combined and heated through. Transfer to serving bowls and garnish as desired.

Tips

  1. Replace Egg Creations! Whole Egg with Naturegg Simply Egg Whites.

  2. For a homemade Pad Thai sauce: Blend 1/3 cup (75 ml) each lime juice and water with 1/4 cup (50 ml) brown sugar, 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) fish sauce, 2 tbsp (30 ml) rice vinegar and 1/4 tsp (1 ml) chili flakes. Reserve in refrigerator for up to 3 days.

  3. Stir-fry cubed tofu and shrimp with the pork mixture for a deluxe Pad Thai bowl.

  4. Serve with hot sauce at the table to taste.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Tips: Cooking

Add a splash of Egg Creations to your cheese filling for hearty pastas such as cannelloni, lasagne or stuffed shells to help the mixture hold together better once baked.

Western Bars

View recipe

Sausage, Egg and Cheese-Stuffed

View recipe
See all recipes