Crispy Thai Omelette (Khai Jiaow)
A deep-fried Thai omelette with a crispy texture, served with a sweet chili sauce.
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- •3 tablespoons Palm sugar(optional)Can use brown or white sugar as substitute
- •3 cloves Garlic
- •2 Thai chiliesAdjust to taste
- •4 tablespoons Fish sauce
- •Lime juice(optional)Can use vinegar as substitute
- •Canola oilFor frying
- •Scallions(optional)Optional mix-in
- •2-3 ounces Ground pork(optional)Optional mix-in
- •3 Eggs
- •Salt(optional)To taste
- •Black pepper(optional)To taste
- 1
Prepare the sweet chili sauce by pounding palm sugar, garlic, and Thai chilies in a mortar and pestle until a paste forms.
5 min
- 2
Add fish sauce and lime juice to the paste, mixing until the sugar dissolves.
2 min
- 3
Heat canola oil in a pan to 400°F (about 200°C) for deep frying.
5 min
- 4
Mix scallions, ground pork, eggs, fish sauce, salt, and black pepper in a bowl.
3 min
- 5
Pour half of the egg mixture into the hot oil, allowing it to puff and set immediately.
2 min
- 6
Flip the omelette to cook the other side until crispy.
2 min
- 7
Remove the omelette from the oil and drain excess oil.
1 min
- 8
Serve the omelette with rice and the prepared sweet chili sauce.
1 min
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