Vegetarian Pad Thai Omelet

During my college study abroad program in Australia, I somehow convinced my parents to let me go to Thailand for spring break. My friend Becky and I spent a few weeks backpacking in Chang Mai and a few unpleasant days in Bangkok. We spent most nights shopping in the outdoor markets and eating the cheap and oh so good street food– sticky rice and mango, and, of course, Pad Thai. Since it doesn’t look like I’m going back to Thailand anytime soon, I decided to take my love for Thai fried noodles and create a lighter version with baked tofu and vermicelli. My version is also folded into an omelet, rather than pan fried with scrambled egg. Enjoy!

Vegetarian Pad Thai Omelet
2-3 servings

4 ounces dried bean threads or rice noodles
2 large eggs and 1 egg white, lightly beaten
1 package extra firm tofu
1/2 cup scallions, diced
11/2 cups snap peas
1 teaspoon minced garlic
1/2 cup cilantro, chopped
2 tablespoons dry roasted peanuts, lightly salted
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar or honey
juice of one lime, reserve a lime wedge for garnish
1 teaspoon sesame oil or peanut oil
1 tablespoon olive oil
sea salt and ground black pepper
freshly ground chili peppers, to taste

1. Preheat the oven to 375 degrees.
2. Drain the tofu, pat dry, and cut into bite size pieces. Spray a baking sheet with nonstick cooking spray and toss the pieces of tofu with sea salt, ground black pepper, and one tablespoon of soy sauce. Bake for 20 to 30 minutes. Remove the tofu from oven and set aside.
3. In a large bowl, soak the bean threads in water for about 10 to 15 minutes and then rinse them off and drain. Set aside. (Note: After the bean threads have soaked use scissors to cut them so they are easier to move around in the pan)
4. Heat the olive oil and sesame oil in a wok or large pan until hot. Add the garlic and scallions and stir-fry for about 30 seconds, until golden. Then, add the snap peas, baked tofu, bean threads, juice of one lime, rice vinegar, soy sauce, and honey. Stir around for about 2 – 3 minutes.
5. Heat a separate pan over medium heat, spray with nonstick cooking spray and add the eggs. Move the pan around until the egg has fully set and formed a thin pancake.
6. Use tongs to transfer half of the stir-fry mixture to the middle of the pancake. Sprinkle with chopped peanuts and fold the pancake over to form an omelet.
7. Prepare a second omelet and serving immediately with the ground chile peppers and lime wedges for garnish.

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