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Photo by Emma Fishman

Forgot you had friends coming over in 30 minutes? This is the dish that will save you, from chef Parnass Savang of Atlanta’s Talat Market. The Thai omelet will start to puff as soon as it hits the hot oil, turning impossibly light with crispy golden brown edges.

Ingredients

2 Servings

1

red or green Thai chile, thinly sliced

1

tsp. distilled white vinegar

1

tsp. granulated sugar

3

Tbsp. fish sauce, divided

4

large eggs

4

scallions, thinly sliced

Freshly ground white pepper

¼

cup vegetable oil

Cooked jasmine rice and Sriracha (preferably Shark Brand; for serving)

Preparation

  1. Step 1

    Mix chile, vinegar, sugar, 2 Tbsp. fish sauce, and 1 Tbsp. water in a small bowl until sugar is dissolved. Set sauce aside.

    Step 2

    Whisk eggs and remaining 1 Tbsp. fish sauce in a small bowl until smooth and frothy. Stir in half of the scallions; season with white pepper. Heat oil in a medium cast-iron or nonstick skillet over medium-high. You want the oil really hot, almost smoking; be careful! Pour egg mixture evenly across skillet. Let cook, undisturbed, until golden brown underneath, about 30 seconds. Carefully turn over with tongs, gently lowering it away from you. Cook until golden brown on other side, about 1 minute. Transfer to paper towels to drain.

    Step 3

    Serve khai jiao over rice, topped with remaining scallions, with Sriracha and reserved sauce alongside.

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  • So delicious and easy. I have made this a few times now because everyone in my house loves it.

    • Manzie

    • Los Angeles

    • 3/7/2022

  • It wasn’t clear what to do with the sauce? Set it aside and do what with it? Dip? Not impressed.

    • Anonymous

    • Boston

    • 2/18/2022

  • Awesome, just like my mom used to make. And the fish-sauce sauce (“prik nam pla”) — so simple yet so elusive. This version is It. Now I know why mine never tasted right—just tossing chopped chilies into fish sauce ain’t it!

    • Jen

    • NYC, NY

    • 8/16/2021

  • Came home from a long day of birding and remembered seeing this recipe on Instagram. Had all the ingredients and easily put everything together for a satisfying dinner. I love the dressing and use it now on salads, rice, veggies, etc.

    • AngieA

    • Indiana

    • 4/11/2021

  • I LOVED this dish. It hits all the right spots: salty, mildly sweet, spicy! Light and easy. Yummy. Great cold too IMHO. Will be making this often. I used what I had on hand - red pepper flakes instead of thai peppers and rice vinegar instead of distilled white.

    • Anonymous

    • Los Angeles

    • 10/5/2020

  • My chinese mom has been making this for years (minus vinegar), very standard asian style omelette, great comfort food, quick, cheap, and good way to add protein to your diet.

    • Anonymous

    • 9/26/2020