Mini pad Thai frittatas

Mini pad Thai frittatas

4.1 43 ratings

Prep. 15min

Total 40min

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

Fiber 0.8 g

Saturated fat 3 g

Carbohydrates 12 g

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Australia and New Zealand

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