Thai Omelet (Kai yat sai)

[mamster]

Thai Omelet (Kai yat sai)

This is a recipe that invites improvisation. I'm giving the minimal version I had for my midnight snack, but feel free to throw in anything that feels remotely Southeast Asian, including any combination of pork, shrimp (fresh or dried), shallot, garlic, and cilantro.

• 2 large eggs
  
• 1 tsp fish sauce
  
• 1 tsp lime juice, freshly squeezed
  
• 1/2 tsp white pepper, freshly ground
  
• 2 tsp peanut oil (see note)
  

Whisk together the eggs, fish sauce, lime juice, and pepper. Heat the peanut oil over medium heat in a 10" nonstick skillet. Pour in the eggs, stir, and let cook until just shy of fully set. Do not overcook. Fold into thirds like a business letter and turn out onto a warm plate. Eat with nam pla prik (sliced Thai chiles in fish sauce) for dipping or spooning over.

Note: Peanut oil is expensive, so if you're going to use it, choose one that has real peanut flavor. You can get unfiltered oil in health food stores, but it burns easily. The cold-filtered Asian brands are best, and the clear standout among these is Lion and Globe, from Hong Kong; I get it by the quart at Uwajimaya for $4.79.

Keywords: Main Dish, Breakfast, Dinner, Thai, The Daily Gullet

( RG523 )