← Nouns Cooking · Thai

Ingredients

• 4 Eggs
• 60 g Cha-om (climbing wattle) shoots, fresh or frozen, tender tips picked, thorns removed, roughly chopped
• 2 tsp Fish sauce
• 1 tsp lime juice
• 4 tbsp Vegetable oil
• Sriracha or nam prik kapi, to serve (optional)

Method

1. Beat the eggs with the fish sauce and lime juice until frothy, then stir in the cha-om.
2. Heat the oil in a small wok or frying pan over medium-high heat until shimmering.
3. Pour in the eggs; they should puff up and sizzle at the edges. Push the edges in a couple of times, then leave to cook for 2 min until golden underneath.
4. Flip and cook for 1–2 min more, until set and crisp. Drain briefly, cut into squares and serve with rice and chilli sauce.

Tips

• Cha-om (climbing wattle) is sold frozen in Thai shops. Baby spinach or chopped garlic chives make a different but tasty swap.
• Contains egg and fish.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai Simply Suwanee