Kai Yad Sai (Thai Stuffed Omelet)
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Unrated
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 Omelets
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Course
Main Course
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Cuisine
Thai
Kai Yad Sai (Thai Stuffed Omelet)
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A recipe for Kai Yad Sai (Thai Stuffed Omelet).
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Ingredients
- 6 egg
- 2 1/2 teaspoons fish sauce divided
- ground white pepper to taste
- 2 tablespoons plus 4 teaspoons vegetable oil divided
- 8 ounces ground pork
- 2 Roma tomatoes finely chopped (1/2 cup, small
- 8 green beans finely chopped (1/2 cup)
- 4 shallots finely chopped (1/4 cup, small
- 2 teaspoons granulated sugar
- 1/2 teaspoon soy sauce
- cilantro for serving, thinly sliced
- green onion for serving, thinly sliced
Instructions
- In a medium bowl, beat together eggs, 1/2 teaspoon of the fish sauce, and white pepper to taste.
- In a large 10 inch skillet, drizzle 2 tablespoons of of the vegetable oil over medium high heat. Once oil is heated, add ground pork, breaking up into small pieces. Cook, continuing to break it up, until browned, about 2 minutes. Decrease heat to medium. Stir in remaining 2 teaspoons fish sauce, tomatoes, green beans, shallots, sugar, soy sauce, and white pepper. Cook, stirring occasionally, until tomatoes release some of their juices and green beans are cooked through, about 5 minutes. Remove to a bowl, cover, and clean skillet.
- Return skillet to medium heat and drizzle 1 teaspoon of oil. Add 1/4 of the egg mixture, swirling to coat the bottom of the pan in a thin layer. Cook until the underside is golden and the top is barely moist, about 1 minute. Remove to work surface if you want one side less done. To completely cook the egg, flip and cook until golden on the other side. Remove to work surface. Fill the center of the omelet with 1/4 of the pork mixture. Fold in 2 sides on opposite ends to cover the filling. Fold in the remaining opposite sides to create a square with the filling completely enclosed. Place the omelet on serving platter with folded sides down. Repeat with remaining egg mixture, oiling the pan with 1 teaspoon oil before each addition, to make 3 more omelets and use up remaining filling.
- Lightly cut an X into the top of each omelet to expose the filling. Serve immediately with rice and garnish with cilantro and green onions.
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