a few drops of lime or lemon juice
a dash of fish sauce or salt
1tbs of rice flour or corn flour
3/4 cup of vegetable oil for frying
Heat the vegetable oil in a non-stick pan over high heat.
Crack the eggs into a bowl and add a couple of drops of lime or lemon juice.
Beat the egg mixture with a fork or a small whisk until frothy.
Add in one tablespoon of rice flour or cornstarch and continue beating till the flour is completely interspersed with the egg mixture.
(Optional: You can add chopped or sliced yellow onion, chopped coriander spriggs or chopped chilies depending on your personal preference. Original Thai recipe does not contain any of these additionals.)
Once the oil in the wok starts smoking, pour the frothy egg mixture into the hot oil from about a foot or so above the wok. This will create jagged edges and layers. As a result, you'll get a crispy, mouth watering ommelette.
Let one side cook for about 1 minute and flip it once before removing it from the pan.
Served with hot Jasmine rice and enjoy it immediately.
p.s. It's very important to make sure that the oil is really hot before pouring in the mixture.
The right heat and the right amount of oil will not cause the omelette to be oily.