Angel Hair Miracle Noodle Thai Omelette

Angel Hair Miracle Noodle Thai Omelette
Miracle Noodle for breakfast? You bet! Treat yourself to a Thai Omelette! Recipe by Miracle Noodle Ambassador, Leisia Tang.

Serves 1


  • 1 7oz (198g) pack of Angel Hair Miracle Noodle (I used half a pack in my omelette but you can choose to use the whole thing)
  • 1 Tbsp coconut oil
  • 1 large Thai red chili, chopped at 45° angle (tastes the same either way, but looks pretty)
  • 1 Tbsp spring onions, thinly sliced
  • 2 organic free range eggs, egg whites of 1 organic free range egg
  • A generous pinch of white pepper 
  • A pinch of maldon sea salt 
  • 1 Tbsp Thai fish sauce 
  • A few leaves of fresh coriander 


  1. Prepare Miracle Noodle as per cooking instructions and set aside.
  2. In a bowl, create your egg mixture by whisking together the 2 eggs, egg whites from 1 egg, white pepper, and salt.
  3. Heat 1 Tbsp coconut oil in a 3-Quart sauce pan on medium heat (yes, use a 3 quart sauce pan - it will help you to get a nice shaped fluffy omelet).
  4. Add in the red chili, then evenly spread your angel hair noodles on top, next add your spring onions, then pour the egg mixture and fish sauce on top.
  5. Let your egg cook, checking on it frequently to ensure it’s not burning and poking around the edges of your omelet to make flipping your egg easy!
  6. Once your omelet is looking golden brown on the bottom, it’s time to flip and cook the other side - which happens quick and doesn’t need as long to cook.
  7. When ready, plate your omelette (first side you cooked facing up), garnish with spring onion & coriander leaves and dig in! 


If you are cooking for more than one, double the ingredients and use a skillet! 
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