Thai omelette is known for its fluffy texture and it is a very simple and easy dish to prepare at home. It is different from the normal omelette that we eat at Chinese zi char restaurant as Thai omelette requires a lot more oil to cook to create the fluffiness texture.
Heat a small 8-inch non-stick saute pan or a wok over medium heat and add enough vegetable oil to generously coat the bottom.
Wait for the oil to be quite hot, you can test by dropping a little bit of egg into the oil and it should puff and sizzle immediately.
Pour in the eggs all at once (it should sizzle), then quickly stir the egg for a few seconds to distribute the first bit of cooked egg. As the bottom starts to firm up, lift one side of the omelette and tilt the pan to allow the liquid egg on top to flow to the bottom; repeat a couple of times.
Let the omelette cook until the bottom is golden brown and the top is set enough to flip. Keep checking the colour, if the omelette is browning too fast, turn the heat down a bit.
Make sure the wok is hot before adding in the oil
For vegetarian option, replace fish sauce with soy sauce and omit the meat