🇹🇭 Thailand · Food
Hoi Tod (Crispy Oyster Omelet)
By eatmundo · July 12, 2026
🇹🇭 THA beloved Thai street food classic, this dish features a perfectly crispy egg and flour pancake base topped with succulent shellfish. It offers a glorious textural contrast between the crunchy edges and the soft, savory center.
Ingredients
check them off as you prepareHow to Make It
- 1
Whisk 200g rice flour with 300ml cold water in a bowl until smooth to ensure a thin, crispy batter.
- 2
Heat a large wok over medium-high heat with 3 tbsp vegetable oil until it shimmers slightly.
- 3
Pour the batter into the hot wok and spread it out into a thin, even circle to achieve maximum crispiness.
- 4
Crack 3 eggs directly onto the batter and scramble them slightly with a spatula to cover the surface.
- 5
Add 500g minced pork and the oysters if using, spreading them evenly across the pan.
- 6
Cook for 3 minutes until the underside is deep golden brown and the edges have detached from the wok.
- 7
Flip the omelet carefully in one motion, frying for another 2 minutes until the eggs are set.
- 8
Toss 150g bean sprouts into the center for 30 seconds to wilt them slightly while maintaining their snap.
- 9
Slide onto a plate, drizzle with 2 tbsp oyster sauce, and serve immediately while hot.
Frequently Asked Questions
Can I use cornstarch instead of rice flour?+
Rice flour is essential for the characteristic 'shattering' crunch; cornstarch makes the batter too gummy.
How do I keep it from being greasy?+
Ensure the oil is very hot before adding the batter; if the oil is lukewarm, the flour will absorb it instead of frying.
Is it better to use fresh or frozen oysters?+
Fresh small oysters are ideal, but if using frozen, ensure they are completely thawed and patted dry to prevent excess moisture.
What is the best side condiment?+
A generous serving of Sriracha sauce or a vinegar-based chili sauce cuts through the richness of the egg perfectly.
