Once I saw this little grandma standing close to the main street in Sukhothai. This was were I had the best Thai Omelette in my life. I´m not sure if my recipe is close to the one from this friendly grandma but for me it makes me feel like back in the north of Thailand.
This meal is fresh and fast and you can combine the ingredients the way you like it. You can use many leftovers to give the omelette your own “style” 🙂
Time to prepare: 15 minutes
Time to cook: 15 minutes
- 75 g chinese egg noodles
- 6 eggs
- 200 g mincemeat
- 4 big mushrooms
- ½ small zucchini
- 1 lemon (juiced)
- 3 tbs fish sauce
- ¼ cup peanut oil
- 4 tbs peanuts (crushed)
- 1 tbs tamarind paste
- 2 tbs palm sugar
- 2 red chilies
- 2 garlic cloves (chopped)
- ⅓ cup bean sprouts
- ½ tsp black pepper
- coriander leaves (for serving)
- Place noodles in a bowl an cover with hot water and stand for 5 minutes. Drain and set aside.
- Mix 2 tbs lemon juice, 1 tbs fish sauce, palm sugar and tamarind paste in a small bowl. Set aside.
- Heat a wok over high heat and add some oil. Fry the mincemeat and the chopped chilies for 3 minutes.
- Add the garlic, peanuts and the veggies and fry for another 3 minutes.
- Set aside and cover the bowl to keep it warm.
- Scrumble the eggs with the rest of the fish sauce and the pepper.
- Heat oil in a pan and pour in half the egg mixture and swirl to a thin omelette.
- Transfer to a plate and add the mincemeat and the veggie mixture.
- Top with coriander and serve.