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Mini pad Thai frittatas

Mini pad Thai frittatas
4.1 43 ratings
Prep. 15min
Total 40min
6 portions
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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
Fiber 0.8 g
Saturated fat 3 g
Carbohydrates 12 g

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Australia and New Zealand

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