When I’m craving this dish, nothing else will do. This a true Thai comfort food.
Normally, it is served over steamed jasmine rice as a one plate meal. It’s not typically a breakfast food, but rather a quick meal often purchased from a street vendor or whipped up by your Mom.
There are many versions and some people add meat, seafood and other ingredients. I’m going to make a simple non meat version, which is my favorite.
If you are a strict vegetarian, you can omit the fish sauce and substitute a mushroom soy sauce. It will give you the umami punch, without the fish sauce.
3 Large Eggs
1 tsp Fish Sauce (Red Boat or Three Crabs are both top brands)
1/4 tsp Lime Juice
2 Tbsp finely minced Onion
1 tsp thinly sliced Shallot
Freshly ground Black Pepper
2 -3 Tbsp Vegetable Oil
Steamed Jasmine Rice
Chopped Green Onion
Heat your oil in the wok to a very high heat. It should be just starting to smoke.
While your oil is heating, beat your eggs to a frothy texture and then add the fish sauce, lime juice and black pepper and beat again.
Once the oil is very hot, add your onion and shallot to the wok. It will cook instantly. Gently pour your egg mixture into your wok in a circular motion. The egg mixture will bubble up and start browning. I keep the wok moving and keep tipping the wok to allow the egg mixture to distribute.
Once it is well browned, flip it over for maybe a minute and then remove from the wok and serve over a scoop of steamed jasmine rice, some chopped green onion sprinkled on the top, extra fish sauce, crispy shallot, cilantro or Sriracha sauce if desired. It’s also yummy with some Prik Nam Pla. See the recipe below.