Thai stuffed omelette

Picture 0501

I first had this dish at the delicious, but sadly defunct, Ping in Port Melbourne. Its a Thai Stuffed Omelette! Known as Kad Yad Sai (although I havent ever seen it in a thai restaurant) it is basically mince and vegetables wrapped in an egg parcel.

Here is a traditional recipe:


1cup of minced pork (I used beef mince)
1 firm tomato (Omitted)
1cup of peas
A green pepper (Used red!)
1 small onion
1 teaspoon of fish sauce
1/2 teaspoon of white pepper (Omitted)
1teaspoon of soya sauce
3 eggs
coriander leaves and red chilli for garnish (Omitted)

I also added

  • 1/2 cup corn
  • 2 teaspoons mild chilli
  • 2 teaspoons of garlic


1. Finely dice the tomato, green pepper and onion.
2. Beat the eggs.
3. Slice the red chilli lengthways and remove the seeds.

1. Pour a little oil in a wok. Over a high heat add the pork and lightly fry for about 2 minutes.
2. Add tomatoes, peas, onions, green peppers, fish sauce, white pepper and soya sauce.
3. Cook until the mixture thickens, about 5 to 8 minutes, then set aside and keep warm.
4. Pour a little oil in an omelette pan and allow to heat.
5. Pour in a quarter of the beaten egg mixture.
6. Brown the omelette lightly on both sides.
7. Spoon a quarter of the pork mix into the centre of the omelette.
8. Fold 2 opposite sides of the omelette to the centre, then fold the 2 remaining sides, so that a square is formed. Set aside and keep warm.
9. Repeat from step 5. with the remaining mixture.
10. Place on individual serving dishes, garnish with the coriander and red chilli – can be accompanied with rice.

This is quick, simple and really tasty! It can also be considered one of those whatever is in the pantry dishes – just chuck whatever vegies or mince you have in a pan – just make sure its all chopped up nice and small!

Picture 051One quick pic before I devour it!


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