Add oil to a small saucepan or wok, enough to cover the bottom of your pot ¼ inch high. Heat over medium high heat.
Crack and egg into a small bowl, add fish sauce, and whisk vigorously until smooth.
Test the heat of the oil by adding a drop of egg into it. If it bubbles right away the oil is hot enough. Add the remaining egg into the hot oil. It should bubble and begin cooking right away.
Once most of the egg is cooked (this should only take about 30 seconds), carefully flip it over using a spatula. Cook the other side for about 15 more seconds.
Remove egg from the pot onto a paper towel lined plate. Omelet should be nice and golden with some crispy edge. Blot excess oil on top and serve immediately with steamed Jasmine Rice and Siracha sauce.
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Notes
This is a base recipe for a Thai Omelet, but can be customized with protein like ground pork, shrimp, or add onions/scallions to the egg mixture before cooking.Serve with a spicy dish like Pad Kra Pao.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.