If you’ve ever strolled through the vibrant streets of Thailand, you’ve likely seen (or smelled) sizzling pans of Hoi Tod, or Thai Oyster Omelette. This beloved street food dish is known for its crispy, golden crust, silky oysters, and savory egg topping, typically served over a bed of bean sprouts with a tomato-chili sauce on the side.
Now, you can recreate that irresistible street food experience right in your own kitchen with just a few pantry staples and fresh oysters.
🌟 Why You’ll Love This Hoi Tod Recipe
- Ultra-crispy and golden with tender oysters
- Perfect blend of flour and starches for the authentic Hoi Tod texture
- Made with just one pan and easy-to-find ingredients
- Authentic Thai street food flavor at home
- Ready in under 20 minutes
🔥 Tips for the Best Hoi Tod
- Use cold water in your batter for extra crispiness
- Don’t overcrowd the pan—cook one omelette at a time
- Sub oysters with mussels or shrimp for a variation called Hoy Malaeng Poo Tod
🦪 Thai Oyster Omelette (Hoi Tod) – Crispy, Savory, and Street Food Perfect
2
servings5
minutes5
minutesIngredients
- Batter
50 g 50 all-purpose flour
8 g 8 rice flour
3 g 3 tapioca starch
120 g 120 cold water
- Omelette
2 2 eggs
2 2 x 12 fresh oysters, rinsed and drained
2 cloves 2 garlic, thinly sliced
2 2 stalks green onion, chopped
2 cups 2 bean sprouts
Neutral oil, for frying
Salt, to taste
Directions
- Make the Batter
- In a mixing bowl, whisk together the flours, tapioca starch, and cold water.
- Mix until smooth with no lumps.
- Cook the Bean Sprouts and Aromatics
- Heat an 8-12 inch non-stick or cast-iron pan over medium heat. Add a bit of oil and sauté bean sprouts, garlic, and green onions until just wilted. Transfer to a plate and set aside.
- Make the Omelette
- Wipe the pan clean and add 2–3 tablespoons of neutral oil. Once the oil is hot, pour in just enough batter to coat the entire bottom of the pan in a thin layer.
- Scatter half the oysters evenly across the surface of the batter while it’s still wet. Let the batter sizzle and crisp undisturbed for 2–3 minutes.
- Once the batter is nearly fully crisp and golden on the edges, crack one egg directly onto the omelette. Use a spatula to spread it over the surface.
- Sprinkle a pinch of salt over the top. Carefully flip the omelette and continue cooking until both sides are crispy and golden brown.
- Plate & Serve
- Serve the omelette on top of the sautéed bean sprouts. Repeat the process with the remaining batter and oysters for the second portion.
✅ Final Thoughts
This Thai Oyster Omelette (Hoi Tod) delivers everything you love about Southeast Asian street food: crispy textures, savory flavors, and that irresistible combination of eggs and seafood. Whether you’re a Thai food lover or just looking to try something new, this recipe is easy, impressive, and incredibly satisfying.
