After many unsatisfactory attempts, I finally have a pad thai frittata recipe. In May of this year, I wrote down this idea for this Italian and Thai fusion recipe. Lately, my fiancee wants pad thai on Monday evenings. I make her a wok full of pad thai but I also have been making a frittata version in a skillet on the side. Last night, I finally got it right!
There is no cheese in this recipe! A friend of mine told me, he likes my food but he has problems with dairy. So here this is a recipe for people that can’t handle dairy products. Typically cheese is essential to crafting a frittata but the dairy doesn’t go well with the Thai spices and shrimp. The rice noodles in the frittata become nice and crisp creating a different texture than traditionally cooked pad thai noodles.
A pad thai frittata is not something you come across everyday. It is perfect if your looking to serve up something different to friends and family. You might be asking yourself, what is a frittata or what is pad thai? The frittata is akin to a quiche or a omelet and Pad thai is a stir-fried noodle dish from Thailand. You can use a variety of proteins like pork, chicken, and tofu to make pad thai. I use two types of shrimp in this recipe: fresh and dried.
- 9 large eggs
- 7 tablespoons vegetable oil, divided
- 1/4 cup store bought pad thai sauce (or recipe below)
- 1/4 cup green onions, thinly sliced
- 1/4 cup shallots, minced
- 3 garlic cloves, minced
- 1/3 pound small (61/70) shrimp or other size shrimp chopped into small pieces
- 2 tablespoons dried shrimp, chopped
- 3 cups water
- 1/2 teaspoon salt
- 8 ounces small rice noodles
- 1/2 cup water, boiling
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 teaspoons rice vinegar
- 1/2 teaspoon cayenne pepper
- In a large mixing bowl, whisk the eggs, 3 tablespoons of vegetable oil, pad thai sauce, dried shrimp and green onions.
- In a 10 inch nonstick skillet over medium-high heat, add a tablespoon of oil and shallots. Cook until the shallots soften and begin to turn golden brown about 2 minutes. Add the garlic and cook for about 1 more minute. With a slotted spoon transfer the shallots and garlic into the egg mixture. Return your skillet to the stove and add the shrimp. Cook the shrimp until they turn bright pink on both sides, about 1 minute on each side. When the shrimp is done, pour the shrimp into the egg mixture.
- Wipe out the skillet, turn the burner to high heat, and return the skillet to the stove. Add the water, 1/2 teaspoon salt, noodles, 3 tablespoons of vegetable oil, and bring to a boil. Stir the noodles occasionally, cooking the noodles until they become tender, the water evaporates and the noodles begin to sizzle, about 10 minutes. Reduce the heat to medium, with a rubber spatula scrape the edge of the noodes so it does not stick to the edges of the pan. Don't stir the noodles, you want the noodles on the bottom to become nice and crisp, about 6-8 minutes.
- With a spatula or tongs, move some of the noodles so it covers the sides of the skillet. Add the egg and shrimp mixture over the noodles. Using a tongs, lift some of the loose noodles on the top to allow the egg mixture to coat the noodles. Over the tops of the skillet and let cook for 6-8 minutes. The eggs on the bottom will be a golden brown and the eggs on the top will be just set. Slide the frittata onto a large plate. Invert the frittata on a second large plate. Return the frittata to the skillet, golden brown side up. Cook for 3-4 minutes until the bottom of the eggs turn a light golden brown.
- Put the skillet on a cooling rack 5 minutes before turning your frittata out on to a serving plate or cutting board.
- In a small mixing bowl, combine the water and tamarind paste. Let sit for about 20 minutes until the tamarind becomes soft and mushy, Pour the tamarind into a strainer-sifter over a medium mixing bowl. With the back of a spoon, push the tamarind through the strainer to remove the seed and fibers. You want to end up with just a tamarind pulp. Stir in the rest of the ingredients and set aside.