Thai style omelette and an ode to Sriracha

August 25th 2015

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I'm currently laid out due to a back injury...I never appreciated full mobility as much as I do now, without it. But aside from feeling sorry for myself, I watched the documentary Sriracha Movie all about the hot sauce. It's another awesome tale of American ingenuity, and the struggle that goes along with success.
If you like Sriracha and want to know the origins then I would suggest watching it. The kind with the rooster on the bottle is actually all American, from California chilies, and the dream of a 30 year old Vietnamese immigrant. Now he has the sauce empire Huy Fong and makes tens of thousands of bottles a day! The original sauce that inspired his version is actually from Thailand, made by a mom who lived in Si Racha, hence she named her sauce for her hometown. The Thai version is less hot and sweeter, if you get to a market that has it, pick some up! A street food recipe that highlights the nuances of it is a Thai omelette, today I decided to make my own version and wanted to share it with you. Different than the French version this omelette can contain whatever ingredients you like, veggies, meat, whatever you have available. I decided on green onions and zucchini, this omelette is puffy, golden, and delicious served with Jasmine rice, and of course Sriracha.
You will need for one to two servings:
2 eggs, cracked and whipped
1/4 cup sliced zucchini
3 green onions, sliced thin
1 tsp fish sauce or soy sauce
2 Tbsp peanut or veggie oil
a pinch of cornstarch
Sriracha for serving
cilantro for garnish
rice or whatever you want to eat it with.
In a wok or round bottomed skillet heat oil over medium high heat. Add zucchini, white and light green parts of onion, fish sauce, and cornstarch to whipped eggs and combine. When oil begins to sizzle add egg mixture, cook about 3 minutes and flip, the eggs should be browned, this is not like a French style omelette the browning is part of the texture. Fry a minute or two longer and serve over rice, add cilantro, green parts of onions, and of course Sriracha.
This isn't a breakfast food in Thailand, its an all day treat, they have a version with minced pork as well. All I know is if you love Sriracha like I do this simple dish is a great dish to try, and you probably have all the ingredients in your fridge right now! BTW....did you know Sciracha is shelf stable and doesn't need refridgeration? Well it doesn't but I keep mine there anyway!