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Home / All recipes / Liz McClarnon's Thai style stuffed omelette
Liz McClarnon's Thai style stuffed omelette

Liz McClarnon's Thai style stuffed omelette

Go Oriental with Liz McClarnon’s Thai style protein-packed wonder. Just add juicy strips of chicken breasts, crunchy carrots, shredded white cabbage and rice noodles with a hint of ginger to give it that extra boost. To watch a video of Liz cooking this recipe, click here 





5 mins


15 mins

Average: 4.1 (7 votes)
Per serving


  • 4 tsp cornflour (mixed with 3 tbsp of water)
  • 8 large British Lion eggs
  • 2 chicken breasts, cut into strips
  • 1/2 tsp of chilli flakes
  • Sunflower oil
  • 125g rice noodles
  • 10g ginger paste or 1 sachet
  • 115g mushrooms
  • 2 carrots, cut as thinly as you can manage
  • 1/2 white cabbage, shredded as thinly as possible
  • 1 green pepper, cut into thin strips
  • Soy sauce
  • 2 tsp, white wine vinegar


  1. Place the rice noodles in boiling water, cover and allow to soak for about 5 minutes.
  2. Beat the eggs, season with pepper, add the chilli flakes and cornflour mix.
  3. Heat some sunflower oil in a frying pan over a medium heat and pour in 1/4 of the egg mix (as we're making this for 4 people) spread around the pan and cook until the base is golden. Transfer to a plate and keep warm.
  4. Make three more chilli omelettes.
  5. Heat some more sunflower oil in a wok (or a large frying pan).
  6. Brown the chicken then add the carrots, pepper, mushrooms and cabbage in the wok/frying pan for 5 minutes.
  7. Add some soy sauce (some people like more than others), ginger paste, vinegar and noodles and mix it all up for another 5 minutes.
  8. Place the omelette on a warm plate, spoon some of the noodle mix in the centre. Fold over the edges to make a neat square shaped parcel and quickly turn over to enclose the filling. Repeat for the remaining omelettes.