Kai Jeow Tua Ngo(ไข่เจียวถั่วงอก)

Ingredients:

• 2 eggs
• 1/2 cup bean sprouts (ถั่วงอก)
• 1/4 cup thinly sliced shallots
• 2-3 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, finely chopped (adjust to taste)
• 1 tablespoon fish sauce
• 1/2 teaspoon soy sauce
• 1/2 teaspoon sugar
• Vegetable oil for frying
• Fresh cilantro leaves for garnish

Instructions:

1. Heat some vegetable oil in a frying pan over medium-high heat.
2. In a bowl, beat the eggs and then add the bean sprouts, sliced shallots, minced garlic, and chopped Thai chilies. Mix well.
3. Season the mixture with fish sauce, soy sauce, and sugar. Stir to combine.
4. Once the oil is hot, pour the egg mixture into the pan. Let it cook undisturbed for a few minutes until the edges start to brown and the bottom is set.
5. Carefully flip the omelet and cook the other side until it’s golden brown and fully set.
6. Transfer the Kai Jeow Tua Ngo to a serving plate and garnish with fresh cilantro leaves.