Pad Thai Omelette Power Bowls

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

  • Temps de préparation : 15 min
  • Portions : 4 servings
  • Temps de cuisson : 30 min

Information nutritionnelle

Per Serving (1 Bowl)

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

Ingrédients

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

Instructions

  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.

Conseils

  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.

Cette recette a été faite avec :

Créations œufs Œufs entiers saveur originale

De vrais œufs entiers et une pincée de sel de mer. C’est tout.

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