Kai Yad Sai are Thai omelets stuffed with ground pork and vegetables. I seasoned the eggs with fish sauce and pepper before frying them in a thin layer similar to a crepe. The pork is seasoned with fish sauce, sugar, soy sauce, and pepper. I added tomatoes, green beans, and shallots to the pork. Mushrooms, peas, garlic, and carrots would also work well. We all loved this recipe. It is quick and a great way to use up extra vegetables.
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You can cook both sides of the omelet or leave one side slightly moist. I like to leave one side slightly undercooked so the edges stick together when folded, then the heat from the filling finishes cooking the egg. If you don’t want to form a square, you can place some filling in the center of the omelet and just fold it over.
Kai Yad Sai (Thai Stuffed Omelet) Recipe
Adapted from The Asian Grandmothers Cookbook
Kai Yad Sai (Thai Stuffed Omelet)
- 6 eggs
- 2 1/2 teaspoons fish sauce divided
- Ground white pepper to taste
- 2 tablespoons plus 4 teaspoons vegetable oil divided
- 8 ounces ground pork
- 2 small Roma tomatoes finely chopped (1/2 cup)
- 8 green beans finely chopped (1/2 cup)
- 4 small shallots finely chopped (1/4 cup)
- 2 teaspoons granulated sugar
- 1/2 teaspoon soy sauce
- Cilantro and thinly sliced green onions for serving
- In a medium bowl, beat together eggs, 1/2 teaspoon of the fish sauce, and white pepper to taste.
- In a large 10 inch skillet, drizzle 2 tablespoons of of the vegetable oil over medium high heat. Once oil is heated, add ground pork, breaking up into small pieces. Cook, continuing to break it up, until browned, about 2 minutes. Decrease heat to medium. Stir in remaining 2 teaspoons fish sauce, tomatoes, green beans, shallots, sugar, soy sauce, and white pepper. Cook, stirring occasionally, until tomatoes release some of their juices and green beans are cooked through, about 5 minutes. Remove to a bowl, cover, and clean skillet.
- Return skillet to medium heat and drizzle 1 teaspoon of oil. Add 1/4 of the egg mixture, swirling to coat the bottom of the pan in a thin layer. Cook until the underside is golden and the top is barely moist, about 1 minute. Remove to work surface if you want one side less done. To completely cook the egg, flip and cook until golden on the other side. Remove to work surface. Fill the center of the omelet with 1/4 of the pork mixture. Fold in 2 sides on opposite ends to cover the filling. Fold in the remaining opposite sides to create a square with the filling completely enclosed. Place the omelet on serving platter with folded sides down. Repeat with remaining egg mixture, oiling the pan with 1 teaspoon oil before each addition, to make 3 more omelets and use up remaining filling.
- Lightly cut an X into the top of each omelet to expose the filling. Serve immediately with rice and garnish with cilantro and green onions.