Name: Khai Jiaw (Thai Omelet)
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Cuisine: asian
Ingredients: 1 fresh or dried Thai chile, crushed and torn or chopped into pieces; 2 to 3 tablespoons fish sauce; Juice from 1 cheek (side slice) of lime; 1 clove garlic, smashed and chopped; 2 large eggs; 1 to 2 teaspoons fish sauce (or light soy sauce for a vegetarian option); 1 tablespoon sliced shallot, onion or scallion, optional; 1/4 cup additional fillings, such as crab, minced shrimp, minced pork, mushrooms or Thai basil; Vegetable oil, for frying; Steamed jasmine rice, optional, for serving

Directions

Watch how to make this recipe.

For the prik nam pla sauce: Stir the Thai chile, fish sauce, lime juice and garlic together in a small bowl. Set aside.
For the omelet: In a medium bowl, whisk the eggs vigorously with the fish sauce, shallot if using and any additional fillings until frothy. This step ensures a light and fluffy omelet.
Add vegetable oil to a medium nonstick frying pan or wok and heat over medium-high heat until shimmering but not smoking. Pour the egg mixture into the pan in one motion. The eggs will puff up quickly. Use a spatula to gently push the edges toward the center while tilting the pan to spread the uncooked egg.
After 1 to 2 minutes, check for crispy, golden edges. Carefully flip the omelet or fold it in half (see Cook’s Note). Cook for another 1 to 2 minutes until golden and cooked through. Remove from the pan, drain excess oil on a paper towel, and serve hot. Serve on top of jasmine rice, if using, and with prik nam pla sauce drizzled over. You can also enjoy it just as a side dish (see Cook’s Note).

Cook’s Note

A good fish flipper or an Asian-style spatula — a type of spatula with a wider surface — can be very helpful for flipping the eggs. This omelet pairs wonderfully with curries, tom yum soup or just about any Thai dish.