Printed July 28, 2026
Pad Thai Frittata with Lime Leaf Oil
The eggs, protein, and noodles in leftover pad thai are already perfectly suited for an Italian-style frittata. What seems like fusion chaos actually makes perfect sense on the plate and in your mouth.
Ingredients
- 3 cups leftover pad thai
- 8 large eggs
- 1/4 cup coconut milk
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons vegetable oil
- 6 makrut lime leaves
- 1/4 cup neutral oil
- Fresh Thai basil
- Lime wedges
Preparation
Leftover pad thai is a conundrum—the noodles absorb all the sauce and become sticky. Reheating just makes it worse. But here's the thing: that sticky quality is exactly what makes it perfect for binding into a frittata.
Making Lime Leaf Oil
This aromatic oil takes 5 minutes and transforms the dish. Gently heat 1/4 cup neutral oil with lime leaves in a small pan over low heat for 5 minutes. The leaves will sizzle softly. Remove from heat and let steep while you make the frittata. The oil becomes intensely fragrant and citrusy.
The Frittata Process
Preheat your broiler. In a large bowl, whisk together eggs, coconut milk, fish sauce, and sugar. Roughly chop the leftover pad thai if there are any very long noodle strands—you want it cohesive, not tangled. Fold the pad thai into the egg mixture.
- Heat vegetable oil in a 10-inch oven-safe nonstick skillet over medium heat
- Pour in the egg and noodle mixture, spreading evenly
- Cook undisturbed for 5-6 minutes until the edges are set but the center is still wet
- Transfer to the broiler for 3-4 minutes until the top is golden and puffy
- Let rest for 5 minutes before sliding onto a cutting board
Cut into wedges and drizzle with lime leaf oil. Garnish with peanuts, Thai basil, and lime wedges. The frittata should be tender and custardy, with noodles creating texture throughout. Each bite has sweet, salty, sour, and nutty notes.
