Pad Thai Noodle Pie
Delicious served warm or cold.
Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 12 servings
INGREDIENTS
• 1 lb (500 g) ground beef
• 1 package (198 g) Thai Kitchen Stir-Fry Rice Noodles
• 6 eggs
• 1 jar (235 mL) Thai Kitchen Original Pad Thai Sauce
• 1 tbsp (15 mL) Thai Kitchen Roasted Red Chili Paste
• 1 tbsp (15 mL) Thai Kitchen Fish Sauce
• 1 lime, juiced
• 1 cup (250 mL) bean sprouts, chopped
• ½ cup (125 mL) unsalted peanuts, shelled and chopped
DIRECTIONS
1. Preheat the oven to 350°F (180°C).
2. Cook ground beef in a frying pan over medium heat 8-10 minutes, until no pink remains, stirring occasionally; drain fat and set aside.
3. Spray the inside of a muffin tin with non-stick cooking spray.
4. Bring a large pot of water to a boil; remove the pot from heat and place rice noodles in water. Let noodles soak for 3 minutes; drain and toss with a little canola oil to prevent sticking. Arrange noodles into 12 nests inside a greased muffin tin.
5. In a large bowl, whisk eggs, pad Thai sauce, chili paste, fish sauce, and juice of one lime. Stir in bean sprouts, chopped peanuts, and cooked ground beef; spoon mixture evenly over rice noodle nests.
6. Bake 18-20 minutes or until egg is set. Serve warm or cold topped with a twist of lime zest.
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