Pad Thai Omelette Power Bowls

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.