Thai Omelette with Glass Noodles and Vegetables Recipe
A fluffy omelette filled with glass noodles and crunchy vegetables is a popular breakfast and quick lunch in Thai homes. It’s a bit like scrambled eggs with add-ins, only more substantial and served as one big pancake.
This Thai omelette is a clever combination of fluffy eggs and glass noodles that feels like “two dishes in one” – breakfast and lunch at the same time. The noodles inside act as a delicate filler, while crunchy carrot and chives add texture and freshness, a bit like a pad thai wrapped in a golden pancake. Salty soy and fish sauces build a strong umami base, so the omelette doesn’t need many extras.
Chef's tips
Soak the noodles until they’re soft but still springy – if you overcook them, the omelette will turn heavy and rubbery. Fry over medium, not high heat: when the edges are golden and come away easily from the pan and the center only slightly wobbles, it’s time to flip. Take a moment to properly heat the pan and coat it with a thin, even layer of oil – that’s the key to even browning without burning.
How to serve
Serve it straight after frying, cut like a pizza, with a small bowl of sweet chili sauce or spicy ketchup for dipping. It pairs beautifully with jasmine green tea or a glass of well-chilled lime water, especially on a hot day. At my place it often shows up as a quick, hearty meal after a late training session, when everyone is hungry “right now”.
Ingredients
- eggs - 4 piece
- glass noodles dry - 40 g
- carrot grated on a coarse grater or cut into thin matchsticks - 0.5 piece
- chives or spring onion chopped - 2 tablespoons
- soy sauce - 1.5 tablespoons
- fish sauce can be replaced with extra soy sauce - 1 tablespoon
- ground black pepper - 0.25 teaspoons
- oil for frying - 2 tablespoons
- ketchup or sweet chili sauce for serving, optional -
Preparation
- Pour hot water over the glass noodles in a bowl and set aside for 8–10 minutes, until they soften. Drain and, if needed, cut them with scissors into shorter pieces to make them easier to eat.
- Crack the eggs into a bowl. Add soy sauce, fish sauce and ground pepper. Beat with a fork or whisk for about 30 seconds, until the mixture is uniform and slightly foamy.
- Add the soaked glass noodles, grated carrot and chopped chives to the eggs. Gently mix so the ingredients are evenly distributed.
- Heat the oil in a medium frying pan (about 24 cm) over medium heat. There should be enough oil to lightly coat the entire bottom in a thin layer.
- Pour all the egg mixture into the pan. Use a spoon to spread the noodles and vegetables evenly.
- Fry for 3–4 minutes over medium heat, until the bottom of the omelette is golden and the edges start to set. Gently lift the edges with a spatula – if they come away easily, that’s a good sign.
- Cover the pan with a lid and cook for another 2–3 minutes on low heat, until the top of the omelette is almost completely set.
- To flip the omelette, carefully slide it onto a large plate, place the pan upside down over the plate and quickly flip to transfer the omelette back into the pan. Fry for another 1–2 minutes, until the other side is lightly browned.
- Slide the finished omelette onto a plate. Cut into wedges like a pizza and serve immediately with ketchup or sweet chili sauce for dipping.
Storage
Store cooled omelette pieces in a sealed container in the fridge and eat within 24 hours. Reheat in a pan or in the oven; avoid microwaving for too long so the eggs don’t turn rubbery.
