One of my favorite ways to blow off steam is to gorge myself on Thai food. If I had a rough day, I’d get some wine and order takeout from my favorite thai place. A nice pour of wine and a plate of thai curry, rice, spicy vegetables and satay always made me feel better and recharged my batteries for the next day. In Beijing, I turned on my coworkers to the same stress release method. If any one of us was having a hard day, I’d suggest a stop off at our favorite thai place for lunch. The waitstaff soon began recognizing us and giving us a special table. They even began to take notice of our favorite dishes: spicy green beans, yellow curry, pork neck, eggplant and chili mushrooms.
Now, when I ordered the chili mushrooms, the majority of them would remain untouched on the plate and packaged off in plastic containers for later. This wasn’t because I didn’t like them. It was simply because I LOVED (or maybe COVETED) them and wanted them all to myself for later. The method to my madness was that I would take them home and put them in an omelette, alongside a helping of rice, for a quick and delicious dinner. To this day, I still do the same thing, the only difference is that now I can no longer order takeout. Instead I am forced to make my own chili mushrooms from scratch. But it’s no big deal to make them myself: they can be easily made in a short amount of time and I no longer have to fight off fellow table diners for what is rightfully mine. It’s simple, I just have one request: ALL THE THAI CHILI MUSHROOMS!!
Thai Chili Mushroom Omelette
- 200 g (~7 oz) sliced Shitake mushrooms or a mixture of whichever is your favorite type of mushroom
- 3 oz (~90 ml) coconut milk
- 1 tbsp Thai chili paste (Nam Prik Pao)
- 3 garlic cloves (thinly sliced)
- 2 tbsp shallots (thinly sliced)
- handful fresh Thai basil
- 1 tbsp fish sauce
- 1 tsp sugar
- 1-2 tbsp oil
Omelette (makes 2)
- 4 eggs
- 2 garlic cloves
- 2 tsp ginger
- pinch of salt
- pinch of chili flakes (optional)
- In a wok or large frying pan, heat 1-2 tbsp of oil over medium/medium-high heat. Add shallots and garlic and stir fry for a minute or so until mixture becomes fragrant.
- Add sliced mushrooms and stir fry until mushrooms are cooked and slightly browned.
- Add Thai chili paste and coconut milk and cook for a minute or so until mixture is thoroughly combined and bubbly. Turn off heat and add a handful of torn Thai basil leaves, fish sauce and sugar.
- Stir to combine, cover and let rest for 1-2 minutes.
- Crack eggs into a mixing bowl.
- Finely grate ginger and garlic and add to egg mixture along with a pinch of salt and red chili flakes (optional). Whisk together until mixture is one consistency (yolks and whites are properly mixed together).
- In a non-stick frying pan, add 1 tbsp of oil and heat on high flame.
- When oil is HOT, add half of the egg mixture and fry.
- Turn heat down to low and cover omelette for 30 sec or until top of omelette is cooked.
- Add mushroom mixture to center of omelette, fold over and carefully transfer to a plate.
- Repeat steps for an additional omelette.
- Serve with a side of jasmine rice and Thai chili sauce. Enjoy!