Classic Pad Thai

 Recipe was taken from http://www.heinzitup.com/view_recipe.asp?RecipeID=9


Ingredients:

	8 oz (250 g)	medium width rice vermicelli noodles
	3 tbsp (45 mL)	vegetable oil
	1/4 lb (125 g)	ground chicken
	1 tsp (5 ml)	hot pepper sauce
	1	red pepper, thinly sliced
	1/2 lb (250 g)	peeled, deveined raw shrimp
	3	cloves garlic, minced
	2 tsp (10 mL)	freshly grated gingerroot
	1/2 cup (125 ml)	vegetable or chicken broth
	1/2 cup (125 mL)	Heinz Tomato Ketchup
	1/4 cup (50 mL)	lime juice
	3 tbsp (45 mL)	each granulated sugar and fish sauce
	1 1/2 cups (375 mL)	bean sprouts
	3	green onions, thinly sliced
	1/4 cup (50 mL)	each fresh coriander or parsley leaves and chopped peanuts

Preparation:

	Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
	Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
	Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir–fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
	Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts. Makes 4 servings.

STUFFED OMELETTE

An simple omlette preparation which is stuffed with healthy vegetable.

Ingredients:
Eggs 3
Oil 2 tablespoons
Spring onions, sliced 2
FOR STUFFING
Oil 2 tablespoons
Garlic, chopped 10-12 cloves
Ginger, chopped 1 inch piece
Green capsicum, cut into thin strips 1/2 medium
Yellow capsicum, cut into thin strips 1/2 medium
Red capsicum, cut into thin strips 1/2 medium
boiled and sliced chicken 3 tablespoons
Sprouted Green gram( you can use green peas) 3 tablespoons
Salt to taste

Directions:
Method

Slice spring onions and the greens, Heat oil in pan, add spring onions and the greens, garlic, ginger, green capsicum, yellow capsicum, red capsicums, sprouted grams, chicken and salt. Toss and cook for a minute. Set aside.

Break three eggs into a bowl and whisk with salt and a little water well.

Heat a little oil in a pan. Pour some egg mixture and rotate the pan so that it spreads evenly all around. Cook till the underside is done and the edges begin to loosen.

Remove the omelette onto a work top, place some of the stuffing on one side and roll.

Similarly make the other omelettes.

Cut each omelette into half and serve. If you wish you can roll them in aluminium foil and serve.