Pad Thai omelette


( 2 adults and 2 kids )

  •  leftover pad thai
  • 10 egg
  • 200 mlmilk
  • 300 gramscarrots*
  • 0.5 cucumber
  •  olive oil
  •  salt
  •  pepper
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Omelettes are super tasty and quick to make - and then they're great for getting rid of all sorts of leftovers kicking about the fridge. Here we've filled the omelettes with pad thai, but you can fill them with absolutely anything you like. This recipe makes one omelette per person. Enjoy!


1. Reheat the leftover pad thai (or whatever you prefer) with a dash of olive oil on a pan or in the microwave.

2. Beat egg and milk with some salt and pepper. Pour a bit of the egg onto a pan with a bit of oil, to make an omelette slightly thicker than a crepe. Cook the omelette on medium heat, until it settles and isn't runny. Lift around the edges to keep it from burning.

3. Spread a bit of pad thai on one half of the omelette and use a spatula to fold the omelette in half.

4. Make another batch of omelettes and serve with washed cucumber, peel the carrots and cut both into sticks for snack veggies. Garnish with a sprinkle of herbs if you have any about.

5. Enjoy!


We've used a pan about 24 cm. in diameter for the omelettes. Or you can use an even bigger pan and split each omelette into two. And presto, the omelettes are done - in half the time. If your lot is extra hungry, you can always toast a bit of rye or wholegrain bread on the side - or make an extra omelette.

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