Cuisine
Thai
Time
30 mins
Servings
1 people
Nam prik pao - Dipping Sauce
To serve
For the omelette
Finely slice the spring onions and bird eye chilli.
In a mixing bowl, mix the eggs, fish sauce, spring onions and bird eye chilli.
For the Nam prik pao - Dipping Sauce
Roughly chop the fresh ingredients and place in a blender with the rest of the ingredients. Blitz to a smooth paste. Place 1 Tbsp oil in a wok and get it up to a medium/high heat. Fry the paste until it turns a deep red colour. Set aside.
Heat a wok with 1 tbsp of vegetable oil once smoking hot. Pour the egg mix, let it cook for a couple of minutes before folding it. Cook for an extra minute.
Serve, with steamed rice, cucumber and the dipping sauce on the side.
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