Pad Thai Omelette

Pad Thai Omelette Recipe

This is a recipe that I like very much and the final dish will be very tasty.

Source: http://www.closetcooking.com

Although folding the pad Thai in the omelet is nice I also like to go with an open-faced version which is slightly easier to make and allows for more of the tasty 'filling' to be placed on top!

Pad Thai Omelet

All of the flavors of pad thai are wrapped in a tasty omelet. Now you finally have an excuse to have pad thai for breakfast!

Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 1 tablespoon water
• 1 juice from 1/2 lime
• 3 teaspoons soy sauce
• 2 teaspoons sugar
• 1 teaspoon chili sauce
• 2 tablespoon oil
• 5 shrimp
• 3 shiitake mushrooms, sliced
• 1 shallot, finely diced
• 1 clove garlic, chopped
• 1 cup bean sprouts
• 1 green onion, sliced
• 1 tablespoon roasted peanuts, chopped
• cilantro to taste
• 1 teaspoon butter
• 2 eggs, lightly beaten
• lime wedges

Directions:

1. Heat the water, tamarind, fish sauce, sugar, and chili until the sugar is dissolved and set aside.
2. Heat oil in a pan over medium-high heat.
3. Add the shrimp, shiitake, shallot, and garlic and saute for 2 minutes.
4. Add the sauce, bean sprouts, green onion, and peanuts, and cook for 1 minute.
5. Add the chili and cilantro and remove from heat and set aside.
6. Wipe out the pan and melt the butter over medium heat.
7. Mix the eggs and the fish sauce, pour them into the pan and cook until almost set about 2 minutes.
8. Spoon the shrimp mixture onto half of the omelet and fold the other half over.

Author: Closetcoking.com See other ideas for breakfast here: Breakfast Recipes
Thank you and Bon Appetite! Alex

If you like Roasted Asparagus with Eggs and Miso Butter you can check this interesting and delicious recipe here: Roasted Asparagus with Eggs and Miso butter Recipe

If you like Mackerel With Vegetables you can check this interesting and delicious recipe here: Mackerel With Vegetables in Oven Recipe

If you like Octopus you can try this interesting and delicious recipe here: Octopus with Potatoes in Oven Recipe

Baked Shrimp with Tomatillos

Baked Shrimp with Tomatillos Recipe

Posted by Elise

Source: http://www.simplyrecipes.com

Baked Shrimp with Tomatillos Recipe

Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deviling the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one-pan dish, going from stove-top to oven, so use an oven-proof pan.

Baked Shrimp with Tomatillos Recipe

by Elise

Prep Time2 min Cook Time: 25 min

Ingredients for the recipe:

• 2 tbsp vegetable oil
• 1 medium onion, chopped, about 1 cup
• 1-2 jalapeno chiles, seeded, minced
• 3 garlic cloves, thinly sliced
• 1 lb tomatillos, chopped
• Salt to taste
• 1/2 cup clam juice OR 1/4 cup water
• 1 lb shrimp, cleaned, deveined
• 1 cup Cotija queso seco cheese (can substitute feta)
• 1/4 cup chopped cilantro
• Lime juice
• Black pepper to taste

Directions:

1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium-high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add 1/4 cup of water without reducing it.
3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
4 Remove the pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.
Yield: Serves 4.