Kai Yat Sai (Stuffed Thai Omelet)


This is a very common Thai dish, available at the side of the road. It is, however, a very tasty and satisfying meal in itself.

Cooking Method

Heat half of the oil in a wok high heat and stir-fry the meat for 2 minutes. Add the tomatoes, green peas, onion, sugar, fish sauce, soy sauce and pepper. Stir-fry another 2 to 3 minutes until cooked then set aside.

Heat a small skillet or omelet pan and add a drop of the remaining oil. Pour in enough egg to thinly cover the base. Brown the omelet lightly on both sides, being careful to turn the omelet over gently halfway through cooking.

To stuff the omelet, place 1 to 2 spoonfuls of the meat mixture in the center, fold two opposite sides toward the center and then fold in the remaining sides so that the omelet forms a square. Place on a serving plate and repeat until all the egg and pork mixture is used up.

Ingredients Serves 4
Oil 60 ml
Ground pork 150 g
Cherry tomatoes 3 tbspns
Green peas fresh or frozen 3 tbspns
Minced onion 2 tbspns
Sugar 2 tspns
Fish sauce 1 ½ tbspns
Black soy sauce ¼ tspn
Ground white pepper ¼ tspn
Eggs 3 beaten