Mini pad Thai frittatas
TM6 TM5 TM31

Mini pad Thai frittatas

4.3 (28 ratings)

Ingredients

  • olive oil spray, for greasing
  • 50 g vermicelli noodles
  • water, for steaming
  • 1 tsp Chicken stock paste (see Tips)
  • 300 g skinless chicken thigh fillets, cut into pieces (2 cm)
  • 12 medium raw prawns, peeled, cleaned and cut into thirds
  • 3 spring onions/shallots, trimmed and cut into slices
  • 20 sprigs fresh coriander, leaves and stalks roughly chopped
  • 1 cube palm sugar (2 cm)
  • 5 eggs
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • ⅛ tsp salt (optional)
  • ½ tsp dried chilli flakes
  • 20 g oil
  • sweet chilli sauce, to serve

Nutrition
per 1 portion
Calories
1132.4 kJ / 269.6 kcal
Protein
24.4 g
Carbohydrates
12 g
Fat
13.8 g
Saturated Fat
3 g
Fibre
0.8 g
Sodium
1174.5 mg

Like what you see? This recipe and more than 79 000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all