I want to first say that this isn’t quite 100% authentic. In Thailand they would basically deep fry this omelet. I use a 2 teaspoons to a tablespoon of oil and a non-stick pan instead. The flavor is exactly the same and it’s less greasy.
- 1 egg
- 1 tablespoon chopped sweet onion (or spring onion)
- 2 teaspoons water
- 1/2 teaspoon fish sauce
- 2 teaspoons of oil
- 1 to 1.5 tablespoons minced pork (optional)
Whisk the egg with water and a couple sprinkles of fish sauce until frothy. Use a small non-stick pan, add the oil the onion and minced pork (if using) on medium to medium-high heat. Once the meat is done and onion softened, pour the egg mixture into the center of the pan and cover. It’s going to take a couple minutes to cook. When the omelet almost done on top or when it’s getting plenty brown on the bottom, flip it. I just do a pan flip and you can see a little mess I made on the right hand side of the picture. Cover again, cook until brown and serve immediately. You will notice it puffs up quite a bit.
Traditionally this is serve with rice and Sriracha sauce. But the Sriracha sauce we know in North America isn’t the same as the actual Thai sauce. That being said, either Thai Sriracha or Huy Fong Sriracha goes great with this dish.