It’s a Thai omelette… but not as you know it! This one is full of hidden surprises – and lots of charm!
¼ tsp ground white pepper
2 tsp fish sauce
200g (7 oz) cooked noodles (e.g. egg noodles, ramen noodles, rice noodles)
3 tbsp vegetable oil
finely sliced red chilli, to serve (optional)
roughly chopped coriander (cilantro), to serve (optional)
Spicy pork topping:
1 tbsp vegetable oil
300g (10.5 oz) pork mince
2 garlic cloves, finely grated
2 tbsp fish sauce
1 tsp sweet dark soy sauce
2 tsp chilli powder
1 cup Thai basil leaves
For the spicy pork topping, heat the 1 tablespoon of oil in a wok or frying pan over high heat. Add the pork and stir-fry until almost cooked. Add the garlic and stir-fry for another 30 seconds. Then add the fish sauce, soy sauce and chilli powder. Stir-fry for another 2-3 minutes to allow the pork to soak up all the sauce. Then toss through the basil. Remove from heat and set aside.
In a large bowl, whisk the eggs, fish sauce and pepper until well combined. Add the noodles and toss until well combined.
Heat the 3 tablespoons of oil in a (roughly) 20cm diameter pan over medium-high heat. Add the egg and noodle mixture. Turn the heat down to low and allow the bottom to turn golden and the top to almost set. Flip the omelette over and cook for another 2 minutes or until golden. Flip the omelette again. Then fold it over onto itself to form a half moon. Transfer to a plate and top with the spicy pork. Top with chilli and coriander (if using) and serve.