Pad Thai Omelette Power Bowls

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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 info

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
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Ingredients

Omelette 'Noodles'
Lime wedges, chopped green onion, cilantro leaves and roasted peanuts for garnish (optional)
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

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