A recipe for Kai Yad Sai (Thai Stuffed Omelette)! This egg omelette is filled with a pork vegetable mixture to create a comforting meal with a striking presentation.
I first came across the inspiration for this Kai Yad Sai (Khai Yat Sai, ไข่ยัดไส้, Thai Stuffed Omelette) recipe while looking through The Asian Grandmother’s Cookbook.
It has such a beautiful presentation with a thin egg omelette pulled slightly back to reveal the sweet and savory pork vegetable filling inside. Everything also comes together in less than an hour (or even 30 minutes if you are very quick at chopping vegetables).
Start by stir-frying the ground pork with aromatics, vegetables, and seasonings until cooked through and coated in a thickened sauce with minimal moisture remaining. Set aside and cover to keep warm.
In the same cleaned out pan (if it is nonstick) or another pan, cook the beaten eggs in a thin layer to form the omelette. Once it is nearly set on the top, carefully transfer to a plate, cover with a ladleful of the pork mixture, and fold the edges over to fully enclose the filling.
Gently flip the omelette onto a serving plate, folded side down, and cut an ‘X’ across the top. Pull down the corners to expose the filling and serve the Kai Yad Sai immediately with freshly steamed rice and cilantro leaves to garnish.
Notable Ingredients
Fish sauce (น้ำปลา, nam pla) is a condiment created by slowly fermenting fish (generally anchovies) in a salt water mixture, then pressing to produce a thin liquid. It provides a savory umami flavor.
Brands from different countries will vary a bit in taste and quality. It can be found in some larger grocery stores and markets with Southeast Asian ingredients.
A Few Kai Yad Sai Tips
Chop all the vegetables before starting the cooking process. The steps move quickly.
For the vegetables, I generally use carrot, tomato, onion, and green onion based on personal preference. Additional options I have come across include long beans, mushrooms, peas, and/or corn. If using vegetables such as carrots and onion that take longer to cook, add them to the pan before the pork.
Simmer the pork mixture until most of the liquid is evaporated and the pork is coated in a thick sauce. If there is too much moisture, it may soak through the egg.
The trickiest part of this recipe is wrapping the omelette around the filling. The egg layer should be thin, but not so thin that it can’t hold up to the filling without tearing when being flipped.
Make sure the pan is nonstick or well greased to prevent sticking. I actually use a crepe pan for the eggs since it is fully broken in and easier for me to work with. Do not add the egg to the pan until it is thoroughly heated. Grease the pan with a thin layer of oil using a pastry brush or a paper towel as needed between batches.
Adjust the flavors as desired to taste. For a bit of heat, the omelette can be served alongside a chili sauce.
This recipe makes about 3 omelettes. It can easily be doubled for more servings.
Looking for more omelette-based recipes?
Try my:
- Omurice (Japanese Omelette Rice)
- Roti John (Omelette Sandwich)
- Balaleet (Emirati Sweet Vermicelli and Egg Omelet)
This recipe was originally posted in January 2014 and updated in February 2026.
Kai Yad Sai (Thai Stuffed Omelette) Recipe
Adapted from The Asian Grandmothers Cookbook
Kai Yad Sai (Thai Stuffed Omelette)
Ingredients
Pork and Vegetable Filling:
- 2 cloves garlic peeled
- 3 cilantro stems roughly chopped
- 2 tablespoons (30 milliliters) vegetable oil plus more for greasing
- 1 small carrot peeled and finely chopped
- 1/2 medium onion peeled and finely chopped
- 8 ounces (227 grams) ground pork
- 2 tablespoons (30 milliliters) oyster sauce
- 1 tablespoon (15 milliliters) ketchup
- 1 tablespoon (15 milliliters) soy sauce
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground white pepper
- 2 tomatoes core and seeds discarded, finely chopped
- 1 green onion thinly sliced
- fresh cilantro for garnish
- steamed rice for serving
For the Omelette:
- 6 large eggs
- 1 1/2 teaspoons fish sauce
Instructions
To make the pork and vegetable filling:
- Using a mortar and pestle, crush together the garlic and cilantro stems until smooth.
- In a large 10 inch (25 centimeter) wok or skillet, drizzle the vegetable oil over medium high heat.
- Add the crushed garlic cilantro mixture and cook just until fragrant, about 30 seconds.
- Stir in the carrot and onion and cook until starting to soften.
- Add the pork and use a wooden spoon to break it up into small pieces. Continue to cook, stirring often, until browned.
- Stir in the oyster sauce, ketchup, soy sauce, sugar, and white pepper.
- Once evenly coated, add the tomatoes and green onion. Continue to cook until the liquid has mostly evaporated and the sauce has thickened to coat the pork. Adjust seasonings to taste.
- Transfer the pork vegetable mixture to a bowl, cover to keep warm, and set aside.
To make the egg omelette:
- In a large bowl, whisk together the eggs and fish sauce until evenly combined with no pieces of egg white remaining. For a more smooth texture, you can strain the eggs through a fine mesh strainer.
- Clean the wok (if nonstick or use another nonstick, wide pan) and place on the stove over medium-low heat with a thin layer of oil.
- Once evenly heated, pour 1/3 of the egg mixture into the pan, swirling to coat in a thin layer, but still thick enough in the center to hold up to the filling.
- Cook just until set with just a very light layer of moisture remaining on the top.
- Carefully remove the omelette to a large plate, golden side down.
- Add 1/3 of the pork mixture to the center of the omelette. Fold in two opposite sides of the egg over the filling, then fold in the remaining opposite sides to create a square with the filling completely enclosed.
- Carefully flip the omelette to a serving platter, folded side down.
- Repeat with the remaining eggs and filling.
- Using a sharp knife, cut an X into the top of each omelette. Gently fold down each corner to expose the filling.
- Serve immediately with freshly steamed rice and cilantro leaves to garnish.
lk529
pretty
Tara
Thanks!