The only recipe I’ve found that even comes close to the delicious Phad Thai I had in London is this one. The Phad Thai dishes I’ve tasted in the United States are a little bit sweeter than this. On the side, you can also get raw cabbage and/or carrots.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 omelet |
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
- 1 tablespoon chopped fresh shiitake mushroom
- 1 shallot, finely chopped
- ¼ teaspoon salt
- 1 fresh sage leaf, minced
- ¼ teaspoon crushed red pepper flakes
- ¼ cup shredded cooked turkey
- 1 teaspoon dry vermouth (Optional)
- 2 eggs, chilled
- 1 pinch ground white pepper
- 2 teaspoons olive oil
- 1 tablespoon creme fraiche
Instructions
- Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.
- Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.
- Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.
- Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.
- This is not a frittata. For multiple servings, prep all ingredients and have your mise en place (your prepared ingredients and equipment) at hand. You can save some time by preparing the filling in a single batch. I like to add a small splash of vermouth to the filling once the mirepoix has softened and let it evaporate while heating the turkey. There’s plenty of room to have fun with your creativity. I hope you enjoy it.
- Omelet will continue to cook after the heat is turned off; the egg should be set, soft, and slightly creamy inside.
Nutrition Facts
| Calories | 578 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 439 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 15 g |
| Sodium | 761 mg |
| Sugars | 4 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Great spices!
Mmmh, I made this with chicken substituted the creme for milk, Excellent!