Mini pad Thai frittatas

Mini pad Thai frittatas

4.2 42 rating

Prep. 15 min

Total 40 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1174.5 mg

Protein 24.4 g

Calories 1132.4 kJ / 269.6 kcal

Fat 13.8 g

Fibre 0.8 g

Saturated Fat 3 g

Carbohydrates 12 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

Simply Delicious 88 Recipes
Australia and New Zealand

You might also like...

Pork cannelloni with vegetable sauce

1 h

Chicken and cashews

55 min

Thai-style fish cakes

30 min

Smoked prawn kebabs with avocado whip

25 min

Chilli lime prawns with soba noodles

25 min

Chicken and almond stir-fry

30 min

Pork, apricot & coconut wraps

50 min

Lamb and feta meatballs

30 min

Chicken and pesto risoni

35 min

Mongolian lamb hot pot

3 h 25 min

Fish with ginger lime sauce

35 min

Asian chicken noodle salad

45 min