Pad thai omelette

Ingredients

Instructions

1. To make the sauce, mix the tamarind paste, fish sauce, caster sugar and shrimp paste, if using, together. Taste a little and adjust the quantities of any of the ingredients to taste.
2. To make the pad thai, heat the oil in a wok until smoking, then add the shallot, carrot, courgette, ginger and chilli. Stir-fry for about
   3 minutes until the vegetables are starting to cook through, then add the garlic. Stir-fry for another minute, then push everything to one side of the wok and add the prawns. Cook for another minute and then pour over the sauce. Let it bubble for a few minutes and stir in the bean sprouts. Set it aside and keep warm.
3. Lightly spray a large non-stick frying pan with oil and place it over a medium heat until hot. Break 2 eggs into a bowl and whisk, then season with salt and pepper. Pour the eggs into the frying pan, swirling it around so the whole base is covered. Cook for a couple of minutes until the eggs are just cooked through, then turn down the heat.
4. Put half of the pad thai mixture in a line slightly to the side of the centre of the omelette. Sprinkle over half the spring onions, coriander and peanuts. Fold one side over the filling, then folder the other side. Now roll the omelette over and out of the frying pan straight on to a plate. Repeat with the other 2 eggs and the rest of the filling to make the second omelette and serve at once.