Easy Thai Omelet With Sriracha Sauce Recipes
THAI OMELETTE (KAI JEOW) RECIPE
This simple Thai-style omelette is one of the easiest and most satisfying Thai dishes you can ever make! It requires only a few basic ingredients and can be whipped up in 5 minutes! Perfect with rice for any meal of the day!
Provided by Nart
Categories Main Dishes
Number Of Ingredients 6
Steps:
- Take the green onion and remove the root. Finely chop the rest and set aside.
- Heat the vegetable oil in a frying pan over medium-high heat.
- Crack an egg into a bowl. Add the chopped green onions, fish sauce and beat together with a fork.
- Check if the oil is lightly smoking hot. You should be able to see a bit of smoke coming up from it. Or you could test by dipping a chopstick into the egg mixture and then into the oil. If it sizzles, that means it's ready. You can then pour the egg mixture into the center of the pan and fry for about 1 minute or until golden. If unsure, use a spatula to lift one edge up to
- Once one side golden and the egg mixture holds together, flip the egg with a spatula and fry the other side for another minute or until golden.
- Turn off the heat and serve the Thai omelette on a bed of warm steamed rice with Sriracha sauce or ketchup and enjoy!
EASY THAI OMELET WITH SRIRACHA SAUCE
Also called kai jiow. From Quick&Easy Thai by Nancie McDermott. For hot sauce, use Sriracha or tabasco sauce.
Provided by hannahactually
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, fish sauce, and water in medium bowl and use fork or whisk to blend them well. Heat oil in medium skillet or wok over medium-high heat until a bit of the egg mixture sizzles and blooms at once.
- Pour in eggs and as soon as they begin to set, pull the puffy edges gently toward the center, letting the uncooked eggs in the center flow out to the edges and cook. When the edges are golden and the surface almost set, gently flip the omelet and cook other side for 1 minute. Do not fret if it breaks.
- Scoop the omelet out onto a serving plate, and serve at once with small saucers of Sriracha sauce.
Nutrition Facts : Calories 135.2, Fat 11.8, SaturatedFat 2.4, Cholesterol 211.5, Sodium 417.5, Carbohydrate 0.6, Sugar 0.6, Protein 6.5
KIMCHI OMELET WITH SRIRACHA SYRUP
The ingredient list is short and the cooking method quick and unfussy - so much so that this kimchi omelet doesn't seem like a restaurant recipe at all. But then you bite in. There is a delicate balance of flavors - sweet, salty, spicy - and textures - soft, crunchy, sticky - that only a skilled chef could so precisely devise. That the ingredients are not expensive and the technique not daunting only makes it more appealing. The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce (or any other hot sauce). Combined with the kimchi, there's just enough heat to make your tongue tingle but not burn. For that you can add more sriracha on the side if you like. Or serve it with more kimchi. It makes a hearty breakfast, an unusual lunch or a light dinner. And a simple one, too.
Provided by Melissa Clark
Categories breakfast, easy, quick, main course
Time 20m
Yield 1 main course serving, or 2 to 4 appetizer servings
Number Of Ingredients 10
Steps:
- To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slightly. Stir in sriracha sauce and set aside while you make the omelet.
- In a small nonstick pan set over medium-high heat, add oil and warm until shimmering. Add kimchi and cook, stirring, until warm, about 30 seconds. Add eggs and quickly scramble mixture with a fork. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes. Season with salt and pepper. Slide omelet onto a plate, folding half of it over the filling. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 24 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 890 milligrams, Sugar 68 grams, TransFat 0 grams
THAI-STYLE OMELET WITH FRESH VEGETABLE GARNISH
Not a strictly traditional Thai recipe per se,but a very good recipe true to Thai flavors,this has been a recipe I've made over and over throughout the years.It is quick,simple,healthy and uses ingredients I always have.Thai chiles are nice here,of course,but I usually use serrano or jalapeno chiles since thats what I have on hand.Sometimes I cook the green onion,chiles,and cilantro in the omelet,sometimes I reserve some or all of them as a garnish.The beauty of this recipe is it is easy and flexible;do whatever feels right and it will taste good!
Provided by strangelittlebeast
Categories < 15 Mins
Time 15m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 11
Steps:
- Wash and prepare all ingredients,slicing or cutting them to size.
- Beat the eggs and season with nam pla,sugar,and pepper to taste.Add some or all of the green onion,and the chile if desired.
- Heat the oil in a small skillet over medium.When it is hot,add the eggs and cook until lightly browned on one side.Flip and cook until lightly browned on the other side.Remove to a plate.
- Garnish with the cilantro,dots of sriracha sauce,and any remaining green onion or chiles.
- Arrange the cucumber and daikon slices around the omelet and serve with extra sriracha and nam pla .
Nutrition Facts : Calories 345.2, Fat 23.6, SaturatedFat 5, Cholesterol 372, Sodium 1096.3, Carbohydrate 19.9, Fiber 2.7, Sugar 10.6, Protein 16.4
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