Thai Noodles in Egg Nets

Cook time 1 hour
Servings 4


2 tbsp vegetable oil

4 eggs

½ red onion, sliced

6 green prawns, peeled, deveined and cut in half horizontally

100g dried pad Thai noodles, prepared as per packet instructions

2 tbsp jarred pad Thai paste

1 tbsp caster sugar

1 small handful each of mint and coriander

2 tbsp peanuts, chopped

2 handful of bean sprouts, to serve

Lime, to serve

Thai Noodles in Egg Nets


Crack eggs into a bowl and whisk. Place into a squidgy bottle and let rest for 1 hour.

Brush a large non-stick pan with oil over medium heat. From a height and moving in a fast motion splash pan with egg form thin strands of egg. Do this in one direction in the pan and then the other way to form a criss-cross pattern which then looks like a net. Once set use an egg flip to carefully remove from the pan and place on a plate. Place a piece of baking paper over the net to stop it from drying out and make 3 more.

For the stir-fried noodles, heat remaining oil in the same pan and add the onion and cook for 1 minute, then add the prawns and fry for a further minute until they change colour. Add the noodles, then the sauce and sugar and toss to coat everything. Add the herbs and nuts and half of the bean sprouts.

Place a mound of the noodles in the centre of the egg net. Fold in the sides and then flip so the seam is on the bottom. Garnish with extra bean sprouts and lime.