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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":493,"pronunciation":515,"substitutions":516,"slug":529,"title":530,"shortTitle":531,"nativeName":532,"countrySlug":533,"baseServings":433,"prepMinutes":534,"cookMinutes":535,"difficulty":536,"course":537,"diet":541,"mainIngredients":544,"images":545,"keywords":555,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":529,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Almost always the oil is not hot enough. The egg needs to hit oil at around 180°C so the water in it flashes to steam immediately and inflates the omelette. If the oil is merely warm, the egg spreads and sets slowly into a thin pancake. Under-beating the eggs is the second cause — they should be frothy, not just streak-free.","Why does my Thai omelette come out flat instead of puffed?",{"answer":398,"question":399},"Yes, for the authentic result. The omelette needs to float rather than sit on the pan bottom, which is what gives it the puffed shape and lacy edges. Very little of it is actually absorbed if the oil is properly hot, and what stays in the wok can be strained and reused. Cooking khai jiao in a tablespoon of oil produces a decent omelette, but not this dish.","Is this much oil really necessary?",{"answer":401,"question":402},"You can use light soy sauce or plain salt, and it will still be good. But fish sauce is doing more than salting — it brings a fermented savouriness that is the background flavour of the dish. Vegetarian fish sauce made from pineapple or seaweed is the closest substitute if you want the character without the anchovies.","Can I make khai jiao without fish sauce?",{"answer":404,"question":405},"Hot jasmine rice underneath, chili sauce on top, and that is the standard minimum. In Thailand it is usually one dish among several on a rice plate, often sharing space with a curry or a stir-fry. Sliced cucumber or a simple clear soup rounds it out if you want the omelette to be the whole meal.","What do I serve with a Thai omelette?",{"answer":407,"question":408},"No — crowding the wok drops the oil temperature and both omelettes will flatten and go greasy. Cook them one at a time, let the oil come back up to temperature for thirty seconds between them, and keep the first one on a rack in a warm oven. Two omelettes take under five minutes total.","Can I cook two omelettes at once to save time?",[410,411,412,413,414,415],"Beat the eggs until they are pale and foamy on top, at least thirty seconds. Air is the whole reason the omelette puffs.","Test the oil with a drop of egg: it should sizzle violently and float within a second. If it sinks and creeps, the oil is too cool and the omelette will absorb it.","Pour from high above the wok, in one steady stream. This is not a flourish — the scattered droplets are what create the lacy fringe.","Use a wok if you have one. The curved sides pool the oil deep in a small area, which is why a modest amount of oil behaves like a deep fryer.","Drain the omelette on a rack rather than paper towel; sitting flat in its own steam softens the crisp edges within a minute.","Strain the cooled frying oil through a coffee filter into a jar. It keeps for two or three more omelettes before it starts tasting of old egg.","🍳","Khai jiao is a Thai omelette made the opposite way to a French one: instead of low heat and gentle folding, the eggs are seasoned with fish sauce, whisked hard for air, and poured from a height into oil hot enough to make them roar. In fifteen seconds the edges go lacy and brown, the middle inflates into a soft custard, and the whole thing is flipped once and lifted out. The taste is savoury and faintly funky from the fish sauce, the texture crisp at the rim and pillowy at the centre. It sits on hot jasmine rice, gets a stripe of chili sauce, and is finished in four minutes flat.","In Thailand khai jiao is the safety net of the food economy. It is the cheapest thing on the board at a rice-and-curry shop, the dish a cook makes for a child home from school, and the order you place at eleven at night when everything else is sold out. Because it is everywhere, it is also quietly competitive: a cook who can produce a tall, crisp, evenly browned omelette on demand is respected in a way that has nothing to do with the price of eggs. The measure of a good one is height and edge — a flat, pale omelette is considered a failed one, no matter how it tastes.\n\nThe technique is what makes it Thai rather than generic. The eggs are beaten until frothy, not just mixed, which loads them with air. Fish sauce does the seasoning, so there is a savoury depth salt alone cannot give. Then comes the part that surprises cooks used to European omelettes: the oil is deep, roughly a centimetre in a wok, and properly hot. Pouring the raw egg from twenty or thirty centimetres above the surface breaks the stream into droplets that hit the oil separately and set instantly, which is where the ragged, tempura-like fringe comes from.\n\nEndless variations orbit the plain version. Khai jiao moo sap folds in minced pork; other shops work in crab meat, shredded green papaya, chopped long beans, holy basil or preserved radish. It is almost never eaten alone — it is a component of a rice plate, often next to a curry, and the standard accompaniment is a bottle of Thai sriracha, which is thinner, tangier and less sweet than the American style most people picture. Order it as a hangover breakfast, a late supper, or the third dish that stretches a table for two into a table for four.","Khai jiao is a cook-and-eat-now dish and does not survive storage — the crisp fringe goes leathery within the hour and reheating turns the custardy middle rubbery. If you have leftovers, slice them cold into strips and stir them through fried rice, which is what Thai home cooks do rather than reheat. The frying oil, on the other hand, keeps well: cool it fully, strain it, and store it sealed at room temperature for a week.",[421,422,423,424],"Uses the real street method — deep hot oil and a high pour — instead of the low-heat pan that produces a flat, sad omelette.","A pinch of cornstarch and a squeeze of lime keep the fringe crisp for minutes rather than seconds.","Two omelettes cooked back to back in the same oil, so the second one is as good as the first.","Honest about the oil: it is a lot, most of it stays in the wok, and the recipe explains how to reuse it.",[426,427,428,429],"Wok or small deep frying pan","Wire skimmer or slotted spoon","Cooling rack","Whisk or fork",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},29,48,2,780,22,540,[438],"A plate of hot jasmine rice, a bottle of Thai sriracha, and sliced cucumber to cool the palate.",[440,443,446],{"name":441,"description":442},"Khai jiao moo sap","The most common shop version: 100 g of minced pork mixed raw into the beaten egg. The pork cooks through in the same fast fry, so mince it finely or the omelette sets before the meat does.",{"name":444,"description":445},"Khai jiao poo","The luxury one, loaded with lump crab meat and often twice the price of anything else on the menu. Fold the crab in at the last second so it stays in visible pieces.",{"name":447,"description":448},"Khai jiao chai po","Made with chopped preserved sweet radish, which adds crunch and a sweet-salty note. Rinse the radish first — it is packed very salty and will overwhelm the fish sauce.",[450,456,460,465,468,472,477,482,486,490],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},6,"eggs","eggs, at room temperature","piece","For the omelettes",{"qty":433,"ref":457,"name":458,"unit":459,"group":455},"fish-sauce","fish sauce","tsp",{"qty":461,"ref":462,"name":463,"note":464,"unit":459,"group":455},1,"lime","lime juice","helps the edges crisp and keeps them crisp longer",{"qty":461,"ref":466,"name":467,"unit":459,"group":455,"optional":8},"cornstarch","cornstarch or rice flour",{"qty":461,"ref":469,"name":470,"unit":471,"group":455},"white-pepper","ground white pepper","pinch",{"qty":473,"name":474,"unit":475,"group":476,"noScale":8},250,"neutral oil for frying (rice bran, peanut or sunflower)","ml","For frying",{"qty":433,"ref":478,"name":479,"unit":480,"group":481},"jasmine-rice","hot steamed jasmine rice, to serve","cup","To serve",{"qty":483,"name":484,"unit":485,"group":481},null,"Thai sriracha or sweet chili sauce","to taste",{"qty":487,"ref":488,"name":489,"unit":454,"group":481,"optional":8},0.5,"cucumber","cucumber, sliced",{"qty":461,"ref":491,"name":492,"unit":454,"group":481,"optional":8},"scallions","scallion, thinly sliced",[494,498,502,505,509,512],{"tip":495,"text":496,"title":497},"Split the mixture into two bowls now. You are frying one omelette at a time and pouring from a bowl is far easier than pouring from a measuring cup.","Crack {qty:eggs} of eggs into a bowl with the fish sauce, lime juice, cornstarch and white pepper. Beat hard with a fork or whisk for at least 30 seconds, until the surface is uniformly foamy and pale — you are whipping air in, not just combining.","Beat the eggs properly",{"tip":499,"text":500,"title":501},"If the drop browns instantly and smells scorched, pull the pan off the heat for 20 seconds — too hot burns the fringe before the centre sets.","Pour the oil into a wok or small deep pan to a depth of about 1 cm and heat over medium-high until it shimmers and a drop of egg batter sizzles hard and floats within one second. This is around 180°C.","Heat the oil until it shimmers",{"text":503,"title":504},"Hold the bowl 25–30 cm above the oil and pour half the egg in one confident stream into the centre. It will erupt, spread and immediately throw out a ragged lace of crisp edges. Do not touch it for 30 seconds.","Pour from high",{"text":506,"title":507,"timerSeconds":508},"Spoon hot oil over any pale spot on top, then when the underside is deep golden and the surface has set into a puffed dome — about 45 seconds — flip it with a skimmer and fry 20–30 seconds more. The centre should still feel soft when pressed.","Baste and flip once",45,{"text":510,"title":511},"Lift the omelette out and set it on a wire rack, not on paper towel, so steam escapes from underneath and the edges stay crisp. Let the oil return to temperature for 30 seconds, then fry the second omelette the same way.","Drain on a rack",{"text":513,"title":514},"Slide each omelette onto a mound of hot jasmine rice, squeeze a stripe of sriracha across it, and scatter the scallion over the top. Eat straight away with cucumber alongside — the crisp fringe is at its best in the first two minutes.","Serve on rice, immediately","kai jee-ow",[517,521,525],{"note":518,"swap":519,"original":520},"Soy makes a perfectly good omelette but a noticeably rounder, less savoury one. For a vegetarian version, vegan fish sauce made from pineapple or seaweed gets much closer than soy.","Light soy sauce, or 1 tsp salt dissolved in a splash of water","Fish sauce",{"note":522,"swap":523,"original":524},"Thai sriracha is thinner and sharper than the American squeeze-bottle kind. Prik nam pla is the more traditional table condiment and takes one minute to make.","Sweet chili sauce, or fresh chilies pounded with fish sauce (prik nam pla)","Thai sriracha",{"note":526,"swap":527,"original":528},"Anything with a high smoke point works. Avoid olive oil — it smokes at this temperature and its flavour fights the fish sauce.","Rice bran, peanut or sunflower oil","Neutral frying oil","khai-jiao","Khai Jiao (Thai Deep-Fried Puffy Omelette over Rice)","Khai Jiao","ไข่เจียว","thailand",5,10,"easy",[538,539,540],"breakfast","main","street-food",[542,543],"pescatarian","dairy-free",[452,457,478],[546,549,551,553],{"alt":547,"src":548},"Puffed golden Thai omelette with lacy crisp edges sitting on steamed jasmine rice with a stripe of chili sauce","\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero.jpg",{"alt":547,"src":550},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-16x9.jpg",{"alt":547,"src":552},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-1x1.jpg",{"alt":547,"src":554},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-4x3.jpg",[556,557,558,458,559,560,561],"khai jiao","thai omelette","fried egg","street food","thai breakfast","rice plate","2026-08-19","dishroute-kitchen","Eggs beaten with fish sauce and dropped into shimmering hot oil, where they balloon into a crisp-edged, custardy raft — eaten over rice with chili sauce.",{"en":566},"\u002Frecipe\u002Fkhai-jiao",{"items":568,"total":535,"page":461,"limit":848,"hasMore":849},[569,579,615,650,682,715,744,771,799,823],{"slug":529,"title":530,"shortTitle":531,"nativeName":532,"countrySlug":533,"baseServings":433,"prepMinutes":534,"cookMinutes":535,"difficulty":536,"course":570,"diet":571,"mainIngredients":572,"images":573,"keywords":578,"publishedAt":562,"updatedAt":562,"authorSlug":563},[538,539,540],[542,543],[452,457,478],[574,575,576,577],{"alt":547,"src":548},{"alt":547,"src":550},{"alt":547,"src":552},{"alt":547,"src":554},[556,557,558,458,559,560,561],{"slug":580,"title":581,"shortTitle":582,"nativeName":583,"countrySlug":533,"baseServings":584,"prepMinutes":585,"cookMinutes":586,"restMinutes":587,"difficulty":536,"course":588,"diet":590,"mainIngredients":594,"images":598,"keywords":608,"publishedAt":562,"updatedAt":562,"authorSlug":563},"mango-sticky-rice","Khao Niao Mamuang (Thai Mango Sticky Rice)","Khao Niao Mamuang","ข้าวเหนียวมะม่วง",4,20,30,240,[589],"dessert",[591,592,593,543],"vegetarian","vegan","gluten-free",[595,596,597],"sticky-rice","coconut-milk","mango",[599,602,604,606],{"alt":600,"src":601},"Mound of glossy coconut sticky rice beside fanned slices of golden mango, drizzled with coconut sauce and toasted sesame","\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-1x1.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-4x3.jpg",[609,610,611,612,613,614],"mango sticky rice","khao niao mamuang","thai dessert","coconut milk","glutinous rice","vegan dessert",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"romanized":620,"countrySlug":533,"region":621,"baseServings":584,"prepMinutes":622,"cookMinutes":623,"difficulty":624,"course":625,"diet":627,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":562,"updatedAt":562,"authorSlug":563},"khao-soi","Khao Soi Gai (Chiang Mai Coconut Curry Noodle Soup)","Khao Soi Gai","ข้าวซอยไก่","Khao soi gai","Chiang Mai",25,40,"medium",[539,626],"soup",[543],[629,457,462,630,631],"chicken","garlic","onion",[633,636,638,640],{"alt":634,"src":635},"Bowl of golden coconut curry noodle soup with a chicken leg, crisp fried noodle nest, shallots and lime wedge","\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-1x1.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-4x3.jpg",[643,644,645,646,647,648,649],"khao soi","chiang mai","curry noodle soup","northern thai","coconut curry","egg noodles","lanna",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"romanized":655,"countrySlug":533,"region":656,"baseServings":584,"prepMinutes":585,"cookMinutes":657,"difficulty":624,"course":658,"diet":660,"mainIngredients":661,"images":664,"keywords":674,"publishedAt":562,"updatedAt":562,"authorSlug":563},"larb-gai","Larb Gai (Isan Minced Chicken Salad with Toasted Rice)","Larb Gai","ลาบไก่","Laap kai","Isan",15,[539,659],"appetizer",[543,593],[629,462,457,662,663,491],"mint","rice",[665,668,670,672],{"alt":666,"src":667},"Warm minced chicken salad piled with mint, shallot and scallion, dusted with toasted rice powder, beside sticky rice","\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-1x1.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-4x3.jpg",[675,676,677,678,679,680,681],"larb","laap gai","isan","thai salad","minced chicken","toasted rice powder","lao food",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"romanized":687,"countrySlug":533,"region":688,"baseServings":584,"prepMinutes":586,"cookMinutes":689,"restMinutes":690,"difficulty":536,"course":691,"diet":693,"mainIngredients":694,"images":698,"keywords":708,"publishedAt":562,"updatedAt":562,"authorSlug":563},"moo-ping","Moo Ping (Thai Grilled Coconut Pork Skewers)","Moo Ping","หมูปิ้ง","Mu ping","Bangkok",12,480,[540,692,539],"snack",[543,593],[695,630,696,457,697],"pork-shoulder","cilantro","black-pepper",[699,702,704,706],{"alt":700,"src":701},"Charred grilled pork skewers glazed dark brown on a street grill, served with a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-1x1.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-4x3.jpg",[709,710,711,559,712,713,714],"moo ping","thai pork skewers","grilled pork","coconut marinade","bangkok breakfast","sticky rice",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"romanized":720,"countrySlug":533,"region":721,"baseServings":584,"prepMinutes":689,"cookMinutes":722,"difficulty":536,"course":723,"diet":724,"mainIngredients":725,"images":728,"keywords":738,"publishedAt":562,"updatedAt":562,"authorSlug":563},"pad-kra-pao","Pad Kra Pao Moo (Thai Holy Basil Stir-Fry with Fried Egg)","Pad Kra Pao Moo","ผัดกะเพราหมู","Phat kaphrao mu","Central Thailand",8,[539,540],[543],[726,727,630,452,663,457],"ground-pork","basil",[729,732,734,736],{"alt":730,"src":731},"Plate of jasmine rice topped with chili-flecked minced pork and holy basil, with a lacy fried egg on top","\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-1x1.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-4x3.jpg",[739,740,741,742,558,559,743],"pad kra pao","holy basil","thai stir-fry","minced pork","quick dinner",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"romanized":749,"countrySlug":533,"region":750,"baseServings":433,"prepMinutes":586,"cookMinutes":535,"difficulty":624,"course":751,"diet":752,"mainIngredients":753,"images":755,"keywords":765,"publishedAt":770,"updatedAt":770,"authorSlug":563},"pad-thai","Pad Thai (Tamarind Rice Noodle Stir-Fry)","Pad Thai","ผัดไทย","Phat thai","Central Thailand \u002F Bangkok",[539,540],[543,593,542],[754,452,457,491],"shrimp",[756,759,761,763],{"alt":757,"src":758},"Plate of pad thai noodles with shrimp, bean sprouts, crushed peanuts and a lime wedge","\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-1x1.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-4x3.jpg",[766,767,533,768,769,559,754],"pad thai","noodles","stir-fry","tamarind","2026-08-18",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"romanized":776,"countrySlug":533,"region":656,"baseServings":584,"prepMinutes":585,"cookMinutes":9,"difficulty":536,"course":777,"diet":779,"mainIngredients":780,"images":783,"keywords":793,"publishedAt":562,"updatedAt":562,"authorSlug":563},"som-tam","Som Tam Thai (Green Papaya Salad Pounded in a Mortar)","Som Tam Thai","ส้มตำไทย","Som tam thai",[659,778],"side",[543,593,542],[462,457,630,781,782],"tomato","dried-shrimp",[784,787,789,791],{"alt":785,"src":786},"Green papaya salad heaped on a plate with cherry tomatoes, long beans, chilies and crushed peanuts beside a clay mortar","\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-1x1.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-4x3.jpg",[794,795,677,678,796,797,798],"som tam","green papaya salad","papaya","mortar and pestle","no-cook",{"slug":800,"title":801,"shortTitle":802,"nativeName":803,"romanized":804,"countrySlug":533,"region":721,"baseServings":584,"prepMinutes":585,"cookMinutes":586,"difficulty":536,"course":805,"diet":806,"mainIngredients":807,"images":808,"keywords":818,"publishedAt":770,"updatedAt":770,"authorSlug":563},"thai-green-curry","Thai Green Curry with Chicken (Gaeng Keow Wan)","Thai Green Curry with Chicken","แกงเขียวหวาน","Kaeng khiao wan",[539],[543,593],[629,727,457],[809,812,814,816],{"alt":810,"src":811},"Bowl of pale-green Thai curry 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