A thick, fluffy Thai-style omelet packed with chewy glass noodles, diced tomato, and scallions, seasoned with soy sauce and fish sauce. A quick, filling one-pan meal.

Prep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings: 2 servingsDifficulty: Easy

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This recipe, shared by a member of the Thai cooking community Pantip (maekwansri), turns a simple omelet into a full meal. Soft, savory egg is threaded with springy glass noodles and brightened with tomato and scallions. Thick, tender, and satisfying, it is the kind of dish you will find yourself making again and again.

Ingredients

  • 3 eggs
  • 1 small bundle (about 50 g / 2 oz) glass noodles (mung bean vermicelli), soaked in water until soft and cut into shorter lengths
  • 1 tomato, diced
  • 2 scallions, chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • A pinch of sugar
  • 3 tablespoons vegetable oil

Instructions

  1. Beat the eggs in a bowl. Add the softened glass noodles, tomato, and scallions, then season with the soy sauce, fish sauce, and sugar. Mix well.
  2. Heat the oil in a skillet over medium heat until hot. Pour in the egg mixture, reduce the heat to low, and cook for about 2 minutes until the bottom is set and golden.
  3. Flip the omelet, tidy the edges with your spatula, and cook until the other side is golden and the egg is cooked through.
  4. Drain off any excess oil and slide onto a plate. Serve hot with steamed rice.

Tips

  • Do not skimp on the oil; a generous amount gives the omelet its puffy, crisp-edged texture.
  • Serve with a squeeze of lime or a drizzle of Sriracha for extra brightness.
egg recipesomeletglass noodlesThaiquick meals

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