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Thai Omelet
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    Thai Omelet

    Try Sriracha on a Thai Omelet for breakfast--that's heavenly. Everytime we're in Thailand that's our breakfast of choice. First gulped them down about 12 years ago up in Chiang Rai or was it Mae Hong Song. Never mind, here's what you do to make this quick easy and tasty omelet.

    Take a little ground pork fry, drain fat and add: Sliced shallot, a few sliced Phrik Kee Neu (Thai chiles) to your taste and a splash of Nam Plaa (fish sauce/Three Crabs is the best, Tiporas is good as well) and saute lightly.

    Whisk 2 or 3 eggs w/ a little water. Pour into saute pan. Sprinkle w/white pepper and a touch of salt if you want. Now toss on your sauted pork-chiles-shallot mixture, and a few fresh Krapao leaves. A nice addition is blanched Winged Beans. They are added with the Krapao.

    A wonderful garnish for this and many other Thai dishes is quickly deep fried Krapoa leaves. The taste and crunchy texture is a delight.

    From:   Shantihhh@aol.com (Mary-Anne)
    Posted By:   Mary-Anne, Via: Chile Head Mailing List
    Post Date:   Tue, 29 Jun 1999

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